Granola cookies
90 min
Suitable for vegans
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.03 kg
Whole rye flour
0.01 kg
Creamed margarine
0.016 kg
Brown sugar
0.012 kg
Table salt
0.4 g
Raising agent
0.6 g
Water
0.007 l
Dark chocolate coating
0.04 kg
Elaboration
- Mix the different flours in a bowl.
- Cut the butter into small cubes.
- Add in the sugar, salt and raising agent. Mix well.
- Then, gradually incorporate the butter and knead until combined.
- Add in cold water and continue kneading until you get a smooth dough.
- Gather the dough into a ball and wrap it in cling film. Let it rest in the fridge for 1 hour.
- Preheat the oven to 180 ºC.
- Take the dough out of the fridge and roll it up until you get a thickness of 1/2 cm. (with a rolling pin) between two sheets of baking paper.
- Cut the dough with a 5 or 6 cm of diameter round cookie cutter.
- Poke some holes in the cookies with a toothpick.
- Place the cookies onto a tray with baking paper.
- Bake at 180ºC for approximately 14 minutes.
- They should be a little soft when you take them out of the oven. They will harden up once cooled.
- Melt the chocolate (over a double boiler or in the microwave). Be careful not to burn it.
- Coat the cookies on one side and let them cool.
Nutritional information (1 portion)
Energy
111.31
kcal
Carbohydrates
12.01
g
Proteins
1.39
g
Lipids
6.1
g
Fiber
1.38
g
Saturates
2.65
g
Monounsaturated fatty acids
1.72
g
Polyunsaturated fatty acids
1.35
g
Cholesterol
3.92
mg
Calcium
8.9
mg
Iron
1.12
mg
Zinc
0.38
mg
Vitamin A
0.16
ug
Vitamin C
0.0
g
Folic acid
2.72
ug
Salt (Sodium)
56.68
mg
Sugars
2.28
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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