60 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Traces of nuts
Traces of nuts
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.015 kg
Sugar 0.021 kg
Plain flour 0.034 kg
Cocoa 0.002 kg
Raising agent 0.727 g
Bicarbonate 0.091 g
Table salt 0.273 g
Sterilised milk 0.001 l
Vanilla flavour 0.364 g
Lemon juice 0.001 l
Red colouring paste, tube 0.455 g
Eggs 0.273 ud
Costa Rica seeds 900 0.014 kg
Icing sugar 0.009 kg
  • Preheat the oven to 175 ºC.
  • Cream the butter.
  • Add the sugar and beat in the beater for 10 minutes.
  • Sieve the flour, cocoa, raising agent, bicarbonate and salt. Set aside.
  • Mix the milk, flavouring, juice and colouring paste. Set aside.
  • After 10 minutes, add the eggs one by one to the butter mixture. Beat until you get a smooth cream.
  • Add half of the solids (flour, cocoa, raising agent, bicarbonate and salt) to the mixture.
  • Add the liquids (milk, juice, flavouring and colouring paste).
  • Add the other half of the solids and beat until the dough is smooth.
  • Add the white chocolate chips, beating until they are distributed throughout the dough.
  • Wrap the dough and keep in the refrigerator for 1 hour.
  • Form little ball shapes of about 15 g and cover them with icing sugar.
  • Place the balls separated from each other as the dough expands a lot in the oven.
  • Bake at 175 ºC for 13 to 15 minutes.
Nutritional information (1 portion)
Fiber 0.66 g
Saturates 2.14 g
Monounsaturated fatty acids 1.14 g
Polyunsaturated fatty acids 0.19 g
Cholesterol 19.72 mg
Calcium 5.1 mg
Iron 0.34 mg
Zinc 0.18 mg
Vitamin A 31.93 ug
Vitamin C 0.07 g
Folic acid 3.33 ug
Salt (Sodium) 26.42 mg
Sugars 6.82 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.