Sun Dried Tomato and Cheddar Biscuits
Nutritional values
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 130 mg | (3 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 small red onion
- 1 tsp vegetable oil
- 2 sun dried Tomatoes (in oil)
- 250 grams Pastry flour
- 2 tsps Baking powder
- 80 grams shredded Cheese (such as Cheddar)
- ½ tsp salt
- ½ tsp Poppy seeds
- 50 grams butter (softened)
- 175 grams Yogurt (0.1% fat)
- Pastry flour (for rolling out)
- 1 egg yolk
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Peel, halve and thinly slice the onion. Sauté in the vegetable oil until softened. Drain the sun dried tomatoes and chop finely.
Mix the flour with the baking powder, half of the shredded cheese, salt, poppy seeds, softened butter and yogurt. Stir until well combined, then knead with hands until smooth. Knead in the sun dried tomatoes and sautéed onions.
Transfer the dough to a floured surface and roll out to about 1.5 cm (approximately 1/2 inch) thick. Cut into 10-12 circles about 6 cm (approximately 2.5 inches) in diameter. Place on a baking sheet lined with parchment paper.
Whisk the egg yolk with 2 tablespoons of water and brush onto the biscuits. Gently press the remaining shredded cheese onto the biscuits and bake for 15 minutes, until golden brown.
Remove from the oven and serve warm.
