These are called toddler biscuits for a reason. Don’t be tempted to sneak one with your cup of tea, you will probably not enjoy it. You have been warned!
Have you ever tried a rusk? They’re not particularly tasty, but toddlers love them! These taste a bit like those, as in, bland and not particularly sweet.
They are dairy-free, vegetarian and best of all, contain dried fruit and oats – yummy toddler favourites. Well they are of my little Miss P anyway.
If your little one is used to packaged biscuits it may take a while to wean them onto these, but it will be worth it. There’s nothing better than a biscuit made lovingly by your mum (or dad!) that has all real ingredients and no nasties.
Each week I like to make a batch of homemade treats for Poppy to indulge in. Sometimes it’s tiny mini muffins or a healthy chocolate dip for fruit or homemade muesli bars. This week it was biscuits with craisins and oats.
I use a tiny biscuit cutter and try to resist feeding her too many in a row. It’s just that she comes back begging for more with the cutest little pouty face and sparkly eyes. What’s a mama to do!? Well there you are, you all know I’m a big old softie now.
These keep really well for about a week, so they are the perfect weekend baking project. If they are getting a bit stale by Thursday then simply serve them with a glass of milk for dunking. And keep a wet cloth handy as the dunking will result in lots of messy wet crumbs. Enjoy!
Do you make homemade biscuits? What’s your favourite flavour combo?
Toddler biscuits with craisin and oats
makes 15-20 biscuits (depending on how big you cut them)
- 155g (1cup) plain flour
- 2 tablespoons caster sugar
- 1 1/2 tablespoons nuttelex (or other non-dairy spread)
- 1 egg, lightly beaten
- 3 tablespoons Vitasoy Original soy milk
- 40g (1/4 cup) craisins
- 2 tablespoons rolled oats
1. Heat the oven to 150C/300F. Line two baking trays with greaseproof paper.
2. Place the flour and sugar into a large mixing bowl and stir well. Add the nuttelex and rub with your fingertips until evenly distributed and the mixture resembles breadcrumbs. Stir in the craisins and oats.
3. Add the egg and soy milk and mix with a wooden spoon until the mixture forms a soft dough ball. Add a little extra milk, one tablespoon at a time, if it is too dry to come together.
4. Roll out on a lightly floured surface with a rolling pin to about 3mm thick. Cut out shapes with whatever cutter you have on hand, or use a small cup. Place biscuits onto the prepared trays. Re-roll the scraps of dough and continue cutting until it is all used up.
5. Bake for 15 minutes or until lightly coloured, similar to the colour of a baby rusk. Cool on a wire rack until completely cold, then store in an airtight container for up to 1 week.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
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