• high fat 13.2g 13.2%
  • high sat fat 6.3g 6.3%
  • med salt 281mg 0.28%
  • med sugar 9.0g 9%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Combine all ingredients into a bowl and mix well to make a dough.
  2. Add a little boiling water if required to make a firm dough.
  3. Knead mixture, roll out onto a floured board to ½ cm thickness and cut into triangles.
  4. Place on non-stick baking trays. Bake in a moderately slow oven (160°C/325°F) for 12 to 15 minutes, or until light brown.
  5. Remove from oven and cool. Store in an airtight container.

Nutritional information:

Average Quantity per Serving Average Quantity per 100g
Energy 203kJ (48Cal) 1700kJ (406Cal)
Protein 1.1g 9.2g
Fat, Total 1.6g 13.2g
- Saturated less than 1g 6.3g
- Monunsaturated less than 1g 3.9g
- Polyunsaturated less than 1g 2.0g
Cholesterol 3.1mg 25.8mg
Carbohydrate 7.0g 58.9g
Carbohydrate-Available 7.0g 58.9g
- Sugars 1.1g 9.0g
Water 1.2g 10.2g
Dietary Fibre less than 1g 7.0g
Sodium 34mg 281mg
Potassium 30mg 250mg
Magnesium 11.6mg (4%RDI) 97.3mg
Calcium 5.5mg (1%RDI) 46.4mg
Phosphorus 57.0mg (6%RDI) 478mg
Iron less than 1mg 2.8mg
Zinc less than 1mg 1.4mg
Thiamin 0.0mg (4%RDI) 0.4mg
Riboflavin 0.0mg (1%RDI) 0.1mg
Niacin 0.3mg 2.3mg
Niacin Equivalents 0.5mg (5%RDI) 4.1mg
Vitamin C less than 1mg less than 1mg
Folate 5.6ug (3%RDI) 47.3ug
Vitamin A 12.8ug (2%RDI) 108ug
Retinol 11.5ug 96.7ug
B-Carotene Equivalents 7.8ug 65.4ug

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This page has been produced in consultation with and approved by: Gut Foundation Research Institute

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