Tropical Cookie and Fruit Stack

0
Average: 0 (0 votes)
(0 votes)
Tropical Cookie and Fruit Stack
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
345
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie345 kcal(16 %)
Protein2.85 g(3 %)
Fat16.52 g(14 %)
Carbohydrates46.25 g(31 %)
Sugar added16.77 g(67 %)
Roughage0.8 g(3 %)
Vitamin A131.97 mg(16,496 %)
Vitamin D0 μg(0 %)
Vitamin E0.46 mg(4 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.79 mg(7 %)
Vitamin B₆0.02 mg(1 %)
Folate4.66 μg(2 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.92 μg(2 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C8.02 mg(8 %)
Potassium108.8 mg(3 %)
Calcium7.9 mg(1 %)
Magnesium6.11 mg(2 %)
Iron0.23 mg(2 %)
Iodine7.62 μg(4 %)
Zinc0.17 mg(2 %)
Saturated fatty acids10.5 g
Cholesterol40.71 mg

Ingredients

for
6
For the tuiles
cup plain flour
½ cup caster sugar
2 large egg whites
½ cup butter (melted)
To decorate
2 cups canned pineapple chunks in syrup
3 tablespoons Shredded coconut

Preparation steps

1.
Beat together the flour, sugar and egg whites until smooth, then beat in the melted butter. Refrigerate for 30 minutes.
2.
Preheat the oven to 180?C (160? fan), 350F, gas 4 and oil two large baking trays.
3.
Spoon teaspoonfuls of the mixture onto the first baking tray and spread out with the back of the spoon to make 8 cm circles.
4.
Bake for 8-10 minutes then repeat with the second tray. You need to make 18 biscuits in total.
5.
Leave the biscuits to cool and crisp up on the tray then transfer to a wire rack.
6.
Reserve a few tablespoons of the syrup and drain the rest then finely chop the pineapple chunks.
7.
Layer the tuiles with the pineapple, drizzling over a little syrup as you go and sprinkle the final tuile with desiccated coconut.