Spanish Sweet Cinnamon Cakes

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Spanish Sweet Cinnamon Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
201
calories
Calories

Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie201 kcal(10 %)
Protein1.76 g(2 %)
Fat14.04 g(12 %)
Carbohydrates16.8 g(11 %)
Sugar added6.71 g(27 %)
Roughage0.23 g(1 %)
Vitamin A10.09 mg(1,261 %)
Vitamin D0.47 μg(2 %)
Vitamin E0.45 mg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.01 mg(8 %)
Vitamin B₆0.01 mg(1 %)
Folate25.55 μg(9 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.13 μg(0 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C2.01 mg(2 %)
Potassium14.26 mg(0 %)
Calcium5.01 mg(1 %)
Magnesium2.85 mg(1 %)
Iron0.62 mg(4 %)
Iodine4 μg(2 %)
Zinc0.11 mg(1 %)
Saturated fatty acids5.44 g
Cholesterol24.64 mg
Author of this recipe:

Ingredients

for
15
Ingredients
1 cup
½ cup
superfine caster sugar
1 teaspoon
ground cinnamon
1
lemon (finely grated zest)
1
large egg (separated)
1 ½ cups
For sprinkling
ground cinnamon

Preparation steps

1.
Beat the lard and sugar in a mixing bowl until light and creamy.
2.
Stir in the cinnamon, lemon zest, egg yolk and flour and mix to a dough. Wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
4.
Roll out the dough on a lightly floured surface, about 2.5cm|1/2" thick and cut into rounds.
5.
Lightly whisk the egg white and brush over the top of the rounds. Sprinkle with sugar and cinnamon
6.
Place on the baking tray and bake for 12-15 minutes until golden. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.