These are called toddler biscuits for a reason – don’t be tempted to sneak one with your cup of tea as you will probably not enjoy it. Have you ever tried a rusk? They’re not particularly tasty, but toddlers love them! This recipe is dairy-free, vegetarian and best of all – contains dried fruit and oats. 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!).
- Recipe by Christie Connelly
- Serves makes 15-20 biscuits (depending on how big you cut them)
- Prep Time 15 minutes
- Cooking Time 15 minutes
- 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 soymilk
- 40g (1/4 cup) raisins
- 2 tablespoons rolled oats
- Heat the oven to 150C/300F. Line two baking trays with greaseproof paper.
- 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 raisins and oats.
- Add the egg and soymilk and mix with a wooden spoon until the mixture forms a soft dough ball. Add a little extra soymilk, one tablespoon at a time, if it is too dry to come together.
- 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.
- 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.
Note: You could also use any of the Soy Milky range, Reduced Fat or Calci-Plus instead of the Original. You can also substitute the raisins with sultanas or craisins.
Nutritional Analysis – Amount per Serve