Cheddar Pistachio Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 45 cal. | (2 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 24 mg | (1 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 100 grams Cheddar cheese
- 100 grams Pastry flour
- 1 generous pinch Baking powder
- ground paprika
- 40 grams cold butter (cubed)
- 40 grams finely chopped Pistachio
- 2 Tbsps finely grated Parmesan
Preparation steps
Finely grate the cheddar cheese and mix with the flour, baking powder and paprika in a large bowl. Distribute the butter over the top and mix everything together with a pastry cutter or two forks. Add the chopped pistachios and quickly knead with hands to form a smooth dough.
Shape the dough into a roll about 5 cm (approximately 2 inches) in diameter, wrap with plastic wrap and refrigerate for 2 hours.
Cut the dough into slices about 5-6 mm (approximately 1/5-1/4 inch) thick and place on a baking sheet lined with parchment paper. Lightly press each cookie with a meat tenderizer and sprinkle with Parmesan cheese. Bake in an oven preheated to 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for 12-15 minutes, until golden brown. Remove from the oven and cool on a wire rack.
