Fruit Sandwich Cookies
(0 votes)
(0 votes)
Health Score:
35 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
112
calories
Calories
Nutritional values
1 biscuit contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 112 cal. | (5 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 88 mg | (2 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
15
- For the dough
- 1 ¼ cups all-purpose flour
- 0.333 cup butter
- ¼ cup caster sugar
- 1 pinch salt
- ⅛ cup water
How healthy are the main ingredients?
saltPreparation steps
1.
For the filling: put the figs and water into a pan and bring to a simmer, stirring well until combined. Continue to simmer for 15-20 minutes, until the figs have softened and most of the liquid has evaporated. Beat well until smooth and set aside to cool.
2.
For the dough: put the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and salt and add just enough water to form a dough. Knead lightly on a lightly floured surface. Wrap in cling film and chill for 20 minutes.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a large baking tray with non-stick baking paper.
4.
Roll out the dough on a lightly floured surface to a 40cm x 12cm|16" x 5" rectangle.
5.
Spread the filling lengthways down the centre of the dough rectangle. Fold one of the edges of the dough over the filling mixture, then cover with the other edge of the dough.
6.
Slice the filled dough into 12-15 slices and place on the baking tray, folded edge down. Bake for 18-20 minutes until crisp and golden-brown. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
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