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Ingredients
{{item.foodstuff.title}} {{item.foodstuff.title}}
{{item.unit}}
70 x 1 g
240 x 1 g
200 x 1 g
3 x piece (55 g)
pinch (2 g)
piece (3 g)
80 x 1 g
tea spoon (5 ml)
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Recipe preparation process
1
Beat the softened butter with salt and sugar until white foam, add the seeds from the vanilla pod. Gradually add the eggs one at a time while whisking constantly (they must be at room temperature). Remove from the machine and use a rubber spatula to mix in the sifted flour (also at room temperature).
2
Press the dough in parts through a biscuit cutter. Place the biscuits on a baking sheet, cut into the desired sizes and put in the fridge for a while to firm up. This amount of dough makes 2 biscuit sheets. Bake in a preheated oven at 175 °C for about 10 to 15 minutes depending on the size. After baking, let cool completely.
3
Melt the chocolate over a water bath. Add the oil and mix thoroughly. Coat the biscuits and place on a wire rack and baking paper. Let set completely.
{{data.energy}}3,361 kcal
Also {{data.energyAlt}}14,074 kJ ● Energy
{{data.protein}}56.2 g
Recommended Intake: {{calculated.protein | number: 0}} g
{{data.carbohydrate}}277 g
Recommended Intake: {{calculated.carbohydrate | number: 0}} g
Sugars
{{data.sugar}} 101 g
{{data.fat}}221 g
Recommended Intake: {{calculated.fat | number: 0}} g
Saturated fatty acids
{{data.saturatedFattyAcid}} 119 g
Trans fatty acids
{{data.transFattyAcid}} 5.5 g
Mono nonsaturated
{{data.monoSaturated}} 62.8 g
Poly nonsaturated
{{data.polySaturated}} 14.8 g
Cholesterol
{{data.cholesterol}} 1,191 mg
Fiber
{{data.fiber}} 8.3 g
Recommended Intake: {{calculated.fiber}} g
Salt
{{data.salt}} 2 g
Calcium
{{data.calcium}} 180 mg
Sodium
{{data.sodium}} 0 g
Water
{{data.water}} 67 g
PHE
{{data.phe}} 2,812 mg
{{calculated.percentage}}%
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