Cracked red velvet biscuits
60 min

Type of dish:
Pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
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
Elaboration
- 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)
Energy
93.73
kcal
Carbohydrates
12.68
g
Proteins
1.31
g
Lipids
4.07
g
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.
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