Simple, easy to transport and healthy is a difficult requirement for baby snacks. Often meaning that we end up buying prepackaged snacks from the super market. This biscuit recipe is low in sugar, and great for the whole family making it the perfect inbetween snack.
1cup desicated coconut
1cut coconut sugar
1/2cup demera sugar
200g butter, melted and cooled
2tsp baking powder
1/2cup cherries – chopped
Preheat the oven to 180ºC, and line a baking tray with parchment.
With a metal spoon, mix all the dry ingredients together in a bowl. Adding in the fruit, honey and butter, mix well. Slowly adding the milk until it forms a mixture that is a dry but sticky, like a biscuit dough. If it is still crumbly, add a little bit more milk. Tip the whole mixture onto the baking tray. Press it lightly down to make an even top.
Bake for 25-30min or until golden brown on top. Leave to cool in the tray. Tip out onto a board and cut into squares.
If you would rather have crunchy biscuits rather than those with a stickly flapjack consistency, then spoon the mixture into individual biscuits before baking and bake for 15-20min or until golden brown on top
Tips, Tricks and Alterations
- You can just grease the tray rather than lining it if you are making the flapjack variety of biscuits
- Adding nuts/seeds/ dried fruit of any variety other than cherries and sultanas is great. Just keep the total to approximately 1 cup
- To make completely sugar free, use only Coconut sugar. This is a great sugar subsititue that tastes like carmalised syrup when heated.