Tiered Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 92 cal. | (4 %) | ||
| Protein | 1.6 g | (2 %) | ||
| Fat | 4.12 g | (4 %) | ||
| Carbohydrates | 13.69 g | (9 %) | ||
| Sugar added | 0.47 g | (2 %) | ||
| Roughage | 0.01 g | (0 %) |
| Vitamin A | 37.65 mg | (4,706 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 0.26 mg | (2 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.29 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1.61 μg | (1 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Biotin | 0.03 μg | (0 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 0.38 mg | (0 %) | ||
| Potassium | 33.79 mg | (1 %) | ||
| Calcium | 18.62 mg | (2 %) | ||
| Magnesium | 0.3 mg | (0 %) | ||
| Iron | 0.38 mg | (3 %) | ||
| Iodine | 2.11 μg | (1 %) | ||
| Zinc | 0.01 mg | (0 %) | ||
| Saturated fatty acids | 2.41 g | |||
| Cholesterol | 15.32 mg |
Ingredients
- Ingredients
- 2 ½ Tbsps Granulated stevia (sweetener)
- 3 Tbsps milk
- 1 egg
- 140 grams butter
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 Tbsp Agave syrup (substitute apple juice)
- 300 grams Pastry flour
- 1 tsp Baking powder
- Pastry flour (for working the dough)
- 200 grams black currant Jam (low sugar)
- Stevia (for dusting)
Preparation steps
Stir the stevia with milk until fully dissolved. Whisk the egg until fluffy and stir into the mixture. Add the butter, lemon zest and juice, and agave nectar. Mix until well incorporated, add the flour and baking powder and knead to make a smooth dough. Extra water may be added if the mixture is too dry. Form into a ball and refrigerate for 1 hour.
Preheat the oven to 180°C (approximately 350°F). Line 2 baking sheets with parchment paper.
Knead the dough on a floured surface and roll out about 4mm (approximately 1/8 inch) thick and cut out 3 different sized circles with a fluted cookie cutter. Cut a smaller circle in the center of the smallest cookies.
Place the dough circles on the baking sheets. Knead the remaining dough again and cut out more cookies.
Slide the baking sheets into the preheated oven and bake the cookies for 10-15 minutes. Heat the jam in a small saucepan so that it becomes liquid. Remove the cookies from the oven and immediately place on a wire rack and spread the larger 2 cookies with the jam. Stack each the cookies in size order on top of each other and press down lightly. Sprinkle the finished cookies thickly with stevia sweetener and let cool, then serve.
