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Swirly Seed Cookies

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Swirly Seed Cookies
236
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
 • Ready in 48 min.
Ready in
Nutritions
Fat14.28 g
Saturated Fat Acids8.35 g
Protein2.91 g
Roughage0 g
Sugar added7.62 g
Calorie236
1 biscuit contains
Calories236
Protein/g2.91
Fat/g14.28
Saturated fatty acids/g8.35
Carbohydrates/g24.36
Added sugar/g7.62
Roughage/g0
Cholesterol/mg48.21
Vitamin A/mg125.86
Vitamin D/μg0.19
Vitamin E/mg0.79
Vitamin B₁/mg0.15
Vitamin B₂/mg0.12
Niacin/mg1.58
Vitamin B₆/mg0.01
Folate/μg38.23
Pantothenic acid/mg0.11
Biotin/μg0.22
Vitamin B₁₂/μg0.12
Vitamin C/mg0.01
Potassium/mg26.23
Calcium/mg8.14
Magnesium/mg4.63
Iron/mg0.89
Iodine/μg4.89
Zinc/mg0.15

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 40 biscuits
2 cups
1 pinch
cup
butter (chopped)
½ cup
1
2 tablespoons
1 packet
poppy seed muffin mix (Ready made mix)
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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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