Swirly Seed Cookies

Name: Swirly Seed Cookies
Total time: 48 min
Yield: 40
Ingredients: 2 cups All purpose flour; 1 pinch salt; 0.875 cup butter (chopped); vanilla extract; 0.5 cup sugar; 1 egg; 2 tablespoons cream; 1 packet poppy seed muffin mix (Ready made mix)

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236

calories

Calories

My cookbook

easy

Difficulty

30 min.

Preparation

ready in 48 min.

Ready in

Nutritions

1 biscuit contains

Fat	14.28 g
Saturated Fat Acids	8.35 g
Protein	2.91 g
Roughage	0 g
Sugar added	7.62 g
Calorie	236

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Our nutritional traffic light explained

Carbohydrates/g	24.36
Cholesterol/mg	48.21
Vitamin A/mg	125.86
Vitamin D/μg	0.19
Vitamin E/mg	0.79
Vitamin B₁/mg	0.15
Vitamin B₂/mg	0.12
Niacin/mg	1.58
Vitamin B₆/mg	0.01
Folate/μg	38.23
Pantothenic acid/mg	0.11
Biotin/μg	0.22
Vitamin B₁₂/μg	0.12
Vitamin C/mg	0.01
Potassium/mg	26.23
Calcium/mg	8.14
Magnesium/mg	4.63
Iron/mg	0.89
Iodine/μg	4.89
Zinc/mg	0.15

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 40 biscuits

2 cups

All purpose flour

1 pinch

salt

⅞ cup

butter (chopped)

½ cup

2 tablespoons

1 packet

poppy seed muffin mix (Ready made mix)

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Preparation

Preparation steps

Step 1/4

Mix all ingredients apart from the poppy seed mix and knead lightly to form a smooth dough. Wrap in cling film and place in the fridge to rest for ca. 30 minutes.

Step 2/4

Roll out the dough on a floured surface to a thickness of ca. 5 mm until it has a rectangular shape. Spread the poppy seed mix onto the dough and roll up lengthways.

Step 3/4

Cut into ca. 5 mm rounds and place on a baking tray lined with baking paper. Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for ca. 18 minutes until golden brown.

Step 4/4

Remove from the oven and allow to cool.

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