Herbatniki Kakaowe are traditional Polish cocoa biscuits known for their crisp texture and subtle chocolate flavor. Originating in Poland as a popular home-baked biscuit, their name directly connects them to tea time. They are commonly served during afternoon tea or coffee breaks and are often used as a base for layered no-bake cakes.
Nutrient score: Low
Goodness for its calories, 25 to 100.
How is this worked out?
The nutrient score shows how much goodness a recipe gives for its calories, from 25 to 100. Every recipe gets at least 25. It is the same for everyone.
It adds up how much of 11 nutrients people need the recipe gives for its calories: protein, fibre, vitamins A, C and E, calcium, iron, potassium, magnesium, folate and zinc. Each counts up to a full day’s worth for the calories. It then takes points off for saturated fat, added sugar and sodium above a fair share for the calories.
75 and over: Excellent. 60 to 74: Very good. 45 to 59: Good. 35 to 44: Fair. 25 to 34: Low.
The formula (from the recipe’s values per 100 g):
- Share of the day: the recipe’s kcal per 100 g ÷ 2,000 (under 40 kcal per 100 g, such as a herb or tea, counts as 40 kcal).
- 11 nutrients to encourage: protein (50 g), fibre (28 g), vitamin A (900 mcg), vitamin C (90 mg), vitamin E (15 mg), calcium (1,300 mg), iron (18 mg), potassium (4,700 mg), magnesium (420 mg), folate (400 mcg) and zinc (11 mg). For each: amount ÷ (Daily Value × share), at most 1. Add them up.
- 3 nutrients to limit: saturated fat (20 g), added sugar (50 g) and sodium (2,300 mg). For each: amount ÷ (limit × share) − 1, only when above 0 and at most 3. Add them up.
- Result = 100 × (step 2 − 2 × step 3) ÷ 11, kept between 0 and 100.
- Score = 25 + 0.75 × result, rounded. The scale runs from 25 to 100 instead of 0 to 100: every edible recipe gets at least 25, and the order doesn’t change.
It follows the Nutrient Rich Foods index (NRF 9.3) with the U.S. FDA Daily Values for a 2,000 kcal day. Different from the published index: folate and zinc are added (11 nutrients instead of 9), the nutrients to limit count double and each at most three times its share, the 40 kcal floor, and the 25 to 100 scale. When some of the values it needs are unknown, the score is shown as “about”.
A recipe’s values are worked out from its ingredients, whose values are estimates.
Sources: Drewnowski A. Defining nutrient density: development and validation of the Nutrient Rich Foods index. J Am Coll Nutr. 2009;28(4):421S-426S; U.S. FDA, Daily Value on the Nutrition and Supplement Facts Labels.
A low score doesn’t make a recipe bad: treats and festive dishes have their place. Use the score to compare similar recipes. In the GapPlate app you also see how much of the gaps in your day a serving fills.
Units:
Ingredients
- 100 g Unsalted butter (100 g)
- 0.5 cup Powdered sugar (59 g)
- 1 medium Egg (50 g)
- 1.5 cups All purpose flour (195 g)
- 3 tbsp Cocoa powder (22 g)
- 0.5 tsp Baking powder (2.1 g)
- 1 pinch Salt (0.4 g)
- 1 tbsp Milk (15 g)
- Ingredients in total: 444 g
- Weight lost in cooking: 64 g (mostly water boiling off)
- Net weight (cooked): 380 g · 6 servings of about 63 g
Method
- In a large mixing bowl, beat the softened unsalted butter and powdered sugar together using a wooden spoon or hand mixer for 2 minutes until smooth and pale.
- Add the medium egg to the butter mixture and whisk thoroughly until completely combined.
- Sift the all-purpose flour, unsweetened cocoa powder, baking powder, and salt directly into the bowl with the wet ingredients.
- Stir the mixture with a spatula until a crumbly dough forms, then add the milk to help bind it together.
- Gently knead the dough with your hands inside the bowl just until it comes together into a smooth ball; do not overwork it.
- Flatten the dough ball into a disc, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes to firm up.
- Preheat your oven to 180°C (350°F) and line a large baking sheet with baking paper.
- Roll out the chilled dough on a lightly floured work surface to about 4 mm (1/8 inch) thickness using a rolling pin.
- Cut the dough into small rectangles using a knife or cookie cutter, and use a fork to prick a grid pattern of small holes on the surface of each biscuit.
- Place the cut biscuits onto the prepared baking sheet, leaving a small space between each one.
- Bake on the middle rack for 10 to 12 minutes until the edges are firm and set.
- Transfer the baked biscuits to a wire cooling rack to cool completely until crisp, then serve alongside a hot cup of tea or coffee.
Nutrition
| Nutrient | Per serving (63 g) | Per 100 g |
|---|---|---|
| Calories | 299 kcal | 472 kcal |
| Protein | 5.35 g | 8.46 g |
| Water | 4.34 mL | 6.85 mL |
| Sodium | 79.7 mg | 126 mg |
| Total Carbohydrates | 37.1 g | 58.6 g |
| Total Fat | 15.3 g | 24.1 g |
| Sugar | 10.2 g | 16.1 g |
61 more nutrients
Carbohydrates
| Nutrient | Per serving (63 g) | Per 100 g |
|---|---|---|
| Added Sugar | 9.82 g | 15.5 g |
Minerals
| Nutrient | Per serving (63 g) | Per 100 g |
|---|---|---|
| Iron | 2.18 mg | 3.45 mg |
| Calcium | 51 mg | 80.6 mg |
| Magnesium | 27.2 mg | 43 mg |
| Potassium | 111 mg | 175 mg |
| Iodine | 6.68 mcg | 10.5 mcg |
| Phosphorus | 85.3 mg | 135 mg |
| Zinc | 0.68 mg | 1.08 mg |
| Chloride | 60.5 mg | 95.6 mg |
| Selenium | 14.5 mcg | 22.8 mcg |
| Copper | 0.21 mg | 0.34 mg |
| Fluoride | 0.044 mg | 0.069 mg |
| Manganese | 0.37 mg | 0.59 mg |
| Molybdenum | 7.27 mcg | 11.5 mcg |
| Chromium | 1.1 mcg | 1.74 mcg |
Fats
| Nutrient | Per serving (63 g) | Per 100 g |
|---|---|---|
| Trans Fat | 0.55 g | 0.87 g |
| Saturated Fat | 9.22 g | 14.6 g |
| Cholesterol | 67 mg | 106 mg |
| Monounsaturated Fat | 4.05 g | 6.39 g |
| Omega-3 Fatty Acids | 0.097 g | 0.15 g |
| Polyunsaturated Fat | 0.75 g | 1.18 g |
| Omega-6 Fatty Acids | 0.32 g | 0.5 g |
| DHA (Docosahexaenoic Acid) | 15 mg | 23.7 mg |
| EPA (Eicosapentaenoic Acid) | 1.17 mg | 1.84 mg |
| ALA (Alpha-Linolenic Acid) | 0.11 g | 0.17 g |
| Arachidonic Acid | 40.1 mg | 63.3 mg |
| Medium-Chain Triglycerides | 1.17 g | 1.85 g |
| Omega-9 Fatty Acids | 4.06 g | 6.41 g |
Fibre
| Nutrient | Per serving (63 g) | Per 100 g |
|---|---|---|
| Fiber | 2.11 g | 3.33 g |
| Soluble Fiber | 0.3 g | 0.47 g |
| Insoluble Fiber | 1.74 g | 2.74 g |
Vitamins
| Nutrient | Per serving (63 g) | Per 100 g |
|---|---|---|
| Vitamin B12 | 0.11 mcg | 0.18 mcg |
| Vitamin D | 0.22 mcg | 0.35 mcg |
| Vitamin C | 0 mg | 0 mg |
| Folate (B9) | 43.1 mcg | 68.1 mcg |
| Niacin (B3) | 1.59 mg | 2.52 mg |
| Vitamin A | 126 mcg RAE | 200 mcg RAE |
| Thiamin (B1) | 0.18 mg | 0.29 mg |
| Vitamin B6 | 0.059 mg | 0.094 mg |
| Riboflavin (B2) | 0.16 mg | 0.26 mg |
| Pantothenic Acid (B5) | 0.27 mg | 0.43 mg |
| Vitamin E | 0.51 mg | 0.8 mg |
| Vitamin K | 1.39 mcg | 2.19 mcg |
| Biotin (B7) | 2.66 mcg | 4.21 mcg |
| Beta-Carotene | 27.5 mcg | 43.4 mcg |
Others
| Nutrient | Per serving (63 g) | Per 100 g |
|---|---|---|
| Choline | 31.5 mg | 49.8 mg |
| Leucine | 438 mg | 692 mg |
| Lysine | 225 mg | 356 mg |
| Polyphenols | 196 mg | 310 mg |
| Methionine | 108 mg | 171 mg |
| Oxalates | 22.9 mg | 36.2 mg |
| Threonine | 188 mg | 296 mg |
| Tryptophan | 75.2 mg | 119 mg |
| Valine | 263 mg | 415 mg |
| Flavonoids | 57.1 mg | 90.2 mg |
| Histidine | 122 mg | 193 mg |
| Lutein / Zeaxanthin | 0.074 mg | 0.12 mg |
| Lycopene | 0 mg | 0 mg |
| Phenylalanine | 291 mg | 460 mg |
| Purines | 82.9 mg | 131 mg |
Proteins
| Nutrient | Per serving (63 g) | Per 100 g |
|---|---|---|
| Isoleucine | 229 mg | 361 mg |
Worked out from the ingredients with the GapPlate food library, per 100 g of the cooked dish. Estimates, not medical advice.
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