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.
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
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.
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℃.