Katy's Carrot and Squash Biscuits

Friday, August 07, 2015

Isla insists on feeding herself. Spoons are banned. Purees are too. It's a phase, I keep telling myself. Baby cannot exist on cucumber sticks and biscuits alone.

Baby biscuits - the type you buy in a box from the supermarket - cost a fortune. There are all of these new rules about what you can and can't feed a baby, but I figure that we all got by without Organix and Kiddylicious and Annabel Karmel, so there must be some baby-friendly recipes out there.

I've tried out a couple, and these are the first ones that got the baby-seal-of-approval. Katy's carrot and squash biscuits from I Can Cook.

They are completely baby-friendly: no egg, no sugar, no salt, sneaky veg.

With added cute factor because they look like squidgy baby carrots with their little rosemary tops. 

Baby likey. 

Texturally, they're not quite biscuits. They've got quite a dense cakey structure that is easily mashed by baby gums. When I make these again,  I'll make them into little nuggets so they last longer ... the carrot shapes are fun for older children but in baba's hands they're crumbled up into a big mess on the carpet in no time at all. 

You can find the recipe on the BBC website, and I've copied it below too. 

Katie's carrot and squash biscuits, makes 6


30g butter, at room temperature
70g plain flour, plus extra for dusting
1 tsp golden caster sugar (optional - we didn't add this)
20g grated carrot
50g butternut squash pieces, roasted
Sprigs of fresh rosemary


- Preheat the oven to 200C/400F/Gas 6.

- In a bowl, mix together the butter, flour and sugar, if using. Rub the mixture with your fingertips until it resembles breadcrumbs.

- Stir in the grated carrot and roasted butternut squash using a fork.

- Bring the mixture together as a dough using your hands, then turn out the dough onto a lightly floured work surface.

- Divide the dough into six equally sized pieces. Roll each piece into a sausage shape and place it onto a baking tray.

- Flatten the lengths of cookie dough into carrot shapes about 0.5cm/¼in thick, using your hands.

- Tear individual mini-sprigs off the rosemary sprigs and insert one into the top of each cookie to resemble the carrot tops.

- Bake the cookies in the oven for 15-20 minutes, or until crisp and golden-brown. Remove from the baking tray and set aside to cool on a wire rack.

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