Bergamot-Lime Cookies
(1 vote)
(1 vote)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
89
calories
Calories
Healthy, because
Even smarter
Nutritional values
Bergamot oil is extracted from the rinds of citrus fruit (Citrus bergamia) that grow on bergamot orange trees and is used to relieve stress but may also treat skin infections
If you cannot find Bergamot oil just substitute in Orange or Lemon oil
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 89 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 18 mg | (0 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 2 mg | (1 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
24
- Ingredients
- 4 ozs softened butter
- 7 Tbsps sugar
- 1 Lime (zested)
- 1 whole egg
- 1 egg yolk
- 3 drops Bergamot oil (or Orange Oil)
- 9 ozs Pastry flour
- 1 tsp Baking powder
Preparation steps
1.
Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.
2.
Beat the butter, sugar and lime zest until light and creamy. Add the egg and egg yolk and mix well. Stir in the bergamot oil, flour and baking powder and mix until smooth. Drop by the tablespoonful onto the prepared baking sheet about 4 cm / 1-1/2 inches apart. Bake for 15-17 minutes, until golden brown. Remove from the oven and cool on a wire rack.
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