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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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 48 min.

Ready in

Calories:

236

calories

Calories

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Nutritional values

1 biscuit contains
(Percentage of daily recommendation)

Calorie	236 kcal	(11 %)
Protein	2.91 g	(3 %)
Fat	14.28 g	(12 %)
Carbohydrates	24.36 g	(16 %)
Sugar added	7.62 g	(30 %)
Roughage	0 g	(0 %)

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Vitamin A	125.86 mg	(15,733 %)
Vitamin D	0.19 μg	(1 %)
Vitamin E	0.79 mg	(7 %)
Vitamin B₁	0.15 mg	(15 %)
Vitamin B₂	0.12 mg	(11 %)
Niacin	1.58 mg	(13 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	38.23 μg	(13 %)
Pantothenic acid	0.11 mg	(2 %)
Biotin	0.22 μg	(0 %)
Vitamin B₁₂	0.12 μg	(4 %)
Vitamin C	0.01 mg	(0 %)
Potassium	26.23 mg	(1 %)
Calcium	8.14 mg	(1 %)
Magnesium	4.63 mg	(2 %)
Iron	0.89 mg	(6 %)
Iodine	4.89 μg	(2 %)
Zinc	0.15 mg	(2 %)
Saturated fatty acids	8.35 g
Cholesterol	48.21 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

biscuits

Ingredients: 2 cups
All purpose flour; 1 pinch
salt; ⅞ cup
butter (chopped); vanilla extract; ½ cup
sugar; 1
egg; 2 tablespoons
cream; 1 packet
poppy seed muffin mix (Ready made mix)

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Preparation steps

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.

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.

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.

Remove from the oven and allow to cool.