This recipe is slightly adapted from the River Cottage Baby & Toddler Cookbook by Nikki Duffy. I added the spices and lemon zest because I wanted these to be my toddler’s version of the grown up gingerbread I made the same day, and he loves strong flavours. Duffy’s original has no spices, just the apple juice to sweeten, which would work better perhaps for a younger baby.
100g unrefined spelt or buckwheat flour
100g plain white flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger or mixed spice
zest of half a lemon
75g cold unsalted butter, cubed
about 75ml fresh apple juice (not from concentrate)
- Preheat the oven to 180c and line 2 baking sheets with greaseproof paper or nonstick liners.
- Put the dry ingredients in the food processor and pulse to combine. Add the butter and blitz until like fine breadcrumbs.
- Mix in enough apple juice to make a pastry-like dough.
- Turn out the dough onto a floured surface (or high chair tray!) and knead a bit until it’s one lump. Roll out to 2-3mm thick and cut into stars, moons (use a round cutter twice, once to make a circle and again to cut out a crescent moon from the circle) or any shapes you like.
- Bake for about 15 minutes until just starting to colour.
- Cool a little, then transfer to a wire rack.
- You can store in a biscuit tin for a couple of days, or freeze them.