Healthy Easter Biscuits Recipe
These yummy biscuits, created by Charlotte Stirling-Reed, contain no added sugar other than a little bit of apple juice, so they’re ideal for babies and young children.
Prep time
15 mins
Cook time
20mins
Serves
8
Difficulty
Easy
- 110g of softened unsalted butter (or plant-based spread)
- 200g of plain wholemeal flour (you can also use white or self-raising)
- 1.5tsp of ground mixed spice
- 40-50mls apple juice
- 100g currants
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Lightly grease a large baking tray. Add the butter to a bowl. Add the flour and mixed spice and mix well with your fingers until it makes a breadcrumb texture. Add the currants and then slowly add the juice – you just need enough to combine the whole mixture into a round dough.
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Sprinkle extra flour on a flat, clean surface and roll the dough out until it’s around ½ a cm thick. Use a cookie cutter to cut the biscuit shapes and place them on the baking tray. Bake for around 15-20 mins or until they are just very slightly browned at 200℃.
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Leave to cool and then place on a wire tray
