Spelt & Apple Stars

2015-12-16 14.11.20This 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)


  1. Preheat the oven to 180c and line 2 baking sheets with greaseproof paper or nonstick liners.
  2. Put the dry ingredients in the food processor and pulse to combine. Add the butter and blitz until like fine breadcrumbs.
  3. Mix in enough apple juice to make a pastry-like dough.
  4. 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.
  5. Bake for about 15 minutes until just starting to colour.
  6. Cool a little, then transfer to a wire rack.
  7. You can store in a biscuit tin for a couple of days, or freeze them.



2 thoughts on “Spelt & Apple Stars”

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