Recipes · Norwegian · Bakery
Berlinerkranser (Norwegian Butter Wreath Cookies)
One serving has 226 kcal and 3 g protein. Ready in 115 minutes.
- Preparation: 90 min
- Cooking: 25 min
- Makes: 1 serving (49 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 4 g Egg yolks (half of them hard-boiled)
- 10 g Sugar, part of it as pearl sugar
- 15 g Butter, unsalted, soft
- 18 g Flour, all-purpose
- 2 g Egg whites, raw
Method
- For the cooked yolks, boil whole eggs for 10 minutes, cool them in cold water, peel and take out the yolks; use the whites for something else.
- Press the cooked yolks through a sieve and stir them with the raw yolks and three-quarters of the sugar until smooth and pale.
- Work in the soft butter, then the flour, to a smooth dough. Wrap it and chill for 1 hour.
- Heat the oven to 190°C and line baking trays with baking paper. Roll small pieces of dough into ropes as thick as a pencil and about 12 cm long, and loop each into a small wreath with the ends crossing over each other, three a serving.
- Whisk the egg white lightly. Dip the top of each wreath in it and then in the rest of the sugar, as pearl sugar, and set them on the trays.
- Bake for 10-12 minutes, until just golden underneath; the tops should stay pale. Let them cool on the tray, as they are fragile while warm, and keep them in a tin.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 226 kcal | 11% |
| Carbohydrates | 23.9 g | |
| Water | 8.4 mL | |
| Fiber | 0.49 g | 2% |
| Protein | 2.8 g | 6% |
| Tryptophan | 0.03 g | |
| Threonine | 0.09 g | |
| Isoleucine | 0.12 g | |
| Leucine | 0.22 g | |
| Lysine | 0.12 g | |
| Methionine | 0.06 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.14 g | |
| Tyrosine | 0.1 g | |
| Valine | 0.14 g | |
| Histidine | 0.07 g | |
| Fat | 13.4 g | |
| Monounsaturated | 4 g | |
| Polyunsaturated | 0.69 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.49 g | |
| Saturated | 8 g | |
| Cholesterol | 75.7 mg | |
| Calcium | 11.7 mg | 1% |
| Copper | 0.03 mg | 3% |
| Iron | 0.95 mg | 5% |
| Magnesium | 4.7 mg | 2% |
| Manganese | 0.13 mg | 7% |
| Phosphorus | 38.9 mg | 6% |
| Potassium | 30.7 mg | 1% |
| Selenium | 8.9 µg | 16% |
| Sodium | 7.3 mg | |
| Zinc | 0.23 mg | 3% |
| Thiamin (vitamin B1) | 0.15 mg | 14% |
| Riboflavin (vitamin B2) | 0.13 mg | 12% |
| Niacin (vitamin B3) | 1.1 mg | 8% |
| Pantothenic acid (vitamin B5) | 0.22 mg | 4% |
| Pyridoxine (vitamin B6) | 0.02 mg | 2% |
| Folate (vitamin B9) | 39.3 µg | 10% |
| Cobalamin (vitamin B12) | 0.11 µg | 5% |
| Choline | 35.6 mg | 8% |
| Vitamin A | 118 µg | 17% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 8.7 IU | 1% |
| Vitamin E | 0.49 mg | 3% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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