Toddler Raisin and Oat Biscuits

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!).

prep time
cooking time
Recipe by Christie Connelly


155g (1 cup) 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) raisins

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 raisins and oats.
  3. Add the egg and soymilk and mix with a wooden spoon until the mixture forms a soft dough ball. Add a little extra soy 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.

Note: You could also use any of the Soy Milky range, Protein Plus or Calci-Plus instead of the Original. You can also substitute the raisins with sultanas or craisins.