Pink Heart Cookies
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
652
calories
Calories
Nutritional values
1 biscuit contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 652 kcal | (31 %) | ||
| Protein | 5.95 g | (6 %) | ||
| Fat | 15.03 g | (13 %) | ||
| Carbohydrates | 124 g | (83 %) | ||
| Sugar added | 86.38 g | (346 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 142.81 mg | (17,851 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.27 mg | (11 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.84 mg | (32 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 93.22 μg | (31 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 0.48 μg | (1 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 56.55 mg | (1 %) | ||
| Calcium | 12.32 mg | (1 %) | ||
| Magnesium | 10.83 mg | (4 %) | ||
| Iron | 2.25 mg | (15 %) | ||
| Iodine | 9.09 μg | (5 %) | ||
| Zinc | 0.36 mg | (5 %) | ||
| Saturated fatty acids | 8.92 g | |||
| Cholesterol | 63.52 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- For the biscuits
- ½ cup unsalted butter (scant)
- ½ cup caster sugar (scant)
- 1 egg (lightly beaten)
- 1 teaspoon Almond extract
- 2 ½ cups all-purpose flour
- For the decoration
- 4 cups powdered sugar
- 3 tablespoons water
- pink Food coloring
- Sugar flower
How healthy are the main ingredients?
eggPreparation steps
1.
For the biscuits: heat the oven to 190°C (170° fan) 375°F gas 5. Line a baking tray with non-stick baking paper.
2.
Cream the butter and sugar together in a mixing bowl until light and fluffy.
3.
Beat in the egg and almond extract, a little at a time, until well combined. Stir in the flour and mix to a dough.
4.
Roll the dough out on a lightly floured surface to 1 cm|1/2" thick. Using heart shaped cookie cutters, cut shapes out of the dough and carefully place onto the baking tray.
5.
Bake the biscuits for 8-12 minutes, until pale golden. Leave on the baking tray for 5 minutes to firm up, then place on a wire rack to cool.
6.
For the icing: sift the icing sugar into a large bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
7.
Carefully spread the icing on the biscuits and place a sugar flower on each biscuit before the icing sets.
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