Curly biscuits
30 min

Type of dish:
Pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Elaboration
- Soften the margarine. It should be very soft.
- Add the previously sieved icing sugar.
- Emulsify with a beater. The mixture should have a light texture.
- Cool the previously sieved flour and then add it to the mixture.
- Add the flavour.
- Mix gently so it does not thicken.
- Use a nozzle to pour the mixture on to non-stick paper.
- Bake at 180 ºC for about 20-30 minutes (until they start to brown).
SHAPE TYPES
Use an open star nozzle to pour the mixture in different shapes:
- 5 cm long S shapes from left to right (in order to join them together in pairs, pour half of the mixture from right to left).
- 5 cm long and 4 cm wide horseshoe shapes.
- Round shapes with a red or green cherry, minced fruit or plain.
- 5 cm long stick shapes.
- All these pieces can be optionally glued together (with buttercream, jams, ganache or similar).
- Before baking, you can add some nuts to the biscuits.
- Once baked, decorate with tempered coatings and icing sugar.
Notes:
- In a modular oven, program 1 (ceiling)- 2 (mouth)- 1 (floor), air intake open at 180 ºC.
- The approximate weight of a raw piece is 10 g.
- To prepare the chocolate, replace a maximum of 10% of the flour with cocoa powder.
Nutritional information (1 portion)
Energy
44.6
kcal
Carbohydrates
4.23
g
Proteins
0.38
g
Lipids
2.87
g
Fiber
0.14
g
Saturates
0.75
g
Monounsaturated fatty acids
0.75
g
Polyunsaturated fatty acids
1.34
g
Cholesterol
4.03
mg
Calcium
0.88
mg
Iron
0.05
mg
Zinc
0.04
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
0.88
ug
Salt (Sodium)
28.0
mg
Sugars
0.95
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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