Cracked red velvet biscuits

60 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

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

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

Proteins

1.31

Lipids

4.07

Sugars 6.82 g

Salt (Sodium) 26.42 mg

Folic acid 3.33 ug

Vitamin C 0.07 g

Vitamin A 31.93 ug

Zinc 0.18 mg

Iron 0.34 mg

Calcium 5.1 mg

Cholesterol 19.72 mg

Polyunsaturated fatty acids 0.19 g

Monounsaturated fatty acids 1.14 g

Saturates 2.14 g

Fiber 0.66 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.