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30 Min
35 %
Carbs
22 %
Fats
5 %
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 550 g |
| Energy | 1448 kJ / 347 kcal | 7964 kJ / 1904 kcal |
| Sat. fat | 14 g | 73 g |
| Unsat. fat | 6 g | 30 g |
| Fibre | 2 g | 7 g |
| Salt | 899 mg | 4944 mg |
Units:
-
250 gSelfraising flour
-
140 gButter
-
140 mlTap water
-
10 gGarlic
-
5 gSage
-
5 gSalt
-
550 gTotal recipe weight
Equipment
1 x Chefs knives , 1 x Plastic cutting boards , 1 x Mixing Bowl
Method
Preparation time
10 Min
Cooking time
20 Min
1
Crush the garlic and remove the skin, then chop together with the sage into fine pieces.
2
Cut the cold butter into 0,5 cm cubes and mix with floor and salt using the tips of you fingers. When the dough looks like crumble cookies it is ready.
3
Gradualy add the water while mixing it through.
4
Divide the dough into pieces of 40 to 50 grams and form little balls.
5
Place them in the sauce of your casserole or in a sauce pan with stock and cook them for 20 minutes.
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