Basil Parmesan Squagel
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 10 |
| Serving Size | 1.77 oz |
Ingredients
10.59 oz
All-Purpose Flour
2 tsp
baking powder
1 tsp
salt
3.53 oz
Butter
1.77 oz
Fresh Basil
3.53 oz
Parmesan Cheese
1 pieces
egg
4.23 fl oz
milk
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
In a large bowl, mix together the flour, baking powder, and salt.
Step 3
Cut the butter into small pieces and add it to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles breadcrumbs.
Step 4
Chop the fresh basil and grate the Parmesan cheese. Add them to the flour mixture and mix well.
Step 5
In a separate bowl, whisk together the egg and milk. Pour the egg mixture into the flour mixture and stir until a dough forms.
Step 6
Turn the dough out onto a floured surface and knead it gently for a minute.
Step 7
Divide the dough into 10 equal portions and shape each portion into a round Squagel.
Step 8
Place the Squagels on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until golden brown.
Step 9
Remove the Squagels from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
6 g
(24
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 3.54 kcal | 0.18% |
| Vitamin A | 1.77 IU | 0.2% |
| Monounsaturated Fat | 0.0885 g | 0% |
| Saturated Fat | 0.1416 g | 0.13% |
| Fat | 0.2655 g | 0.19% |
| Carbohydrates | 0.177 g | 0.04% |
| Sodium | 5.31 mg | 1.06% |
| Fibers | 0.0354 g | 0.09% |
| Sugars | 0.0177 g | 0% |
| Protein | 0.1062 g | 0.12% |
| Vitamin C | 0.177 mg | 0.2% |
| Calcium | 2.655 mg | 0.53% |
| Iron | 0.0354 mg | 0.01% |
| Potassium | 3.54 mg | 0.71% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.885 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0177 mcg | 0.74% |
| Vitamin E | 0.0354 mg | 0.24% |
| Zinc | 0.0177 mg | 0% |
| Selenium | 0.177 mcg | 0.04% |
| Vitamin D | 0.0354 mcg | 0.24% |
Recipe Attributes
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