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

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Difficulty:	easy
Preparation:	30 min
Ready in:	48 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	236 kcal	(12%)
Protein	3 g	(6%)
Fat	14 g	(18%)
Carbohydrates	24 g	(9%)
Added Sugar	8 g	(9%)
Roughage	0 g	(0%)
Vitamin A	125.86 µg	(16%)
Vitamin D	0.19 µg	(4%)
Vitamin E	0.79 mg	(7%)
Vitamin B1	0.15 mg	(14%)
Vitamin B2	0.12 mg	(9%)
Niacin	1.58 mg	(10%)
Vitamin B6	0.01 mg	(1%)
Folate	38.23 µg	(19%)
Pantothenic Acid	0.11 mg	(2%)
Biotin	0.22 µg	(0%)
Vitamin B12	0.12 µg	(5%)
Vitamin C	0.01 mg	(0%)
Potassium	26.23 mg	(1%)
Calcium	8.14 mg	(1%)
Magnesium	4.63 mg	(1%)
Iron	0.89 mg	(6%)
Iodine	4.89 µg	(3%)
Zinc	0.15 mg	(2%)
Saturates	8 g
Uric Acid	0 g
Cholesterol	48.21 mg

Recipe Development: EAT SMARTER

Ingredients

For biscuits

20 cups	All purpose flour
10 pinches	salt
8 ¾ cups	butter chopped
	vanilla extract
5 cups	sugar
10	eggs
20 tablespoons	cream
10 packets	poppy seed muffin mix (Ready made mix)

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Directions

1 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.

2 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.

3 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.

4 Remove from the oven and allow to cool.

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