Bakery
Apricot Cookies
Serves: 41
| Ingredient |
Preparation & Service |
- 225g White Sugar
- 5g Baking Powder
- 125g Pilot Mello Margarine (Medium)
- 250g Perfection Bakers Flour
- 50g Unprocessed Wheatbran
- 60g Whole Egg
- 100g Dried Apricot pieces
- 20g Water
|
- Method - Rub Pilot Mello Cake Margarine through sugar. Add eggs & water to batter, scrape down sides. Sieve together cocoa, flour and baking powder and add to mix. Add bran and bring to a soft dough. Pipe or drop on to a lightly greased tray, 20g dough per biscuit and flatten lightly with a fork. Bake at 175ºC for 15 to 20 minutes.
|
Nutrition Information
| Average Serving Size: 18g (1 Biscuit) |
|
Per Serving |
Per 100g |
| Energy |
313kJ |
1740kJ |
| Protein |
1.2g |
6.9g |
| Fat: |
|
|
| - Total |
2.7g |
14.8g |
| - Saturated |
1.1g |
6.4g |
| Carbohydrates: |
|
|
| - Sugars |
6.4g |
35.7g |
| Sodium |
50mg |
276mg |
| Dietary Fibre |
1.0g |
6.0g |
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