Buckwheat biscuits
120 min

Allergens
Ingredients for 5 portions
Calculate portions
Cream
0.017 l
Black coating
0.017 kg
Butter
0.028 kg
Brown sugar
0.011 kg
Egg yolk
0.333 ud
Vanilla flavour
0.333 g
Buckwheat flour
0.033 kg
Creamed corn
0.012 kg
Raising agent
0.333 g
Table salt
0.667 g
Poppy seed
1.333 g
Elaboration
To make the filling:
- Boil the cream and pour it into a container stirring it until you get a paste.
- Let it cool.
To make the dough:
- Preheat the oven to 180 ºC.
- Whip the butter and the sugar.
- Add the egg yolks and the vanilla essence and mix.
- Sieve the flour, the corn flour and the yeast. Set aside.
- Mix and add the poppy seeds.
- Add the mixture to the cream.
- Make a ball with the dough and stretch it until it’s 0.5 centimetre thick.
- Leave the dough in the fridge for 1 hour.
- Cut the dough with a dough cutter.
- Bake at 180 ºC for 10 minutes.
- Let the cookies cool and fill them with the ganache.
Notes:
- Each cookie has a weight of 20 g (one serving).
- In a modular oven, program 3/4/3.
Nutritional information (1 portion)
Energy
117.52
kcal
Carbohydrates
9.85
g
Proteins
1.47
g
Lipids
7.89
g
Fiber
0.67
g
Saturates
4.27
g
Monounsaturated fatty acids
2.16
g
Polyunsaturated fatty acids
0.34
g
Cholesterol
32.66
mg
Calcium
10.63
mg
Iron
0.79
mg
Zinc
0.19
mg
Vitamin A
68.13
ug
Vitamin C
0.0
g
Folic acid
2.21
ug
Salt (Sodium)
57.15
mg
Sugars
3.32
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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