90 min
Vegan Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Soy
Soy
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
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
Black 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)
Fiber 1.44 g
Saturates 2.69 g
Monounsaturated fatty acids 1.78 g
Polyunsaturated fatty acids 1.35 g
Cholesterol 3.68 mg
Calcium 6.36 mg
Iron 1.53 mg
Zinc 0.28 mg
Vitamin A 1.28 ug
Vitamin C 0.0 g
Folic acid 3.2 ug
Salt (Sodium) 64.68 mg
Sugars 4.77 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.