Reaching 5000 views on my blog was a huge milestone for me, I had hoped to reach 5000 by the end of the year but to reach it in September was amazing. To celebrate I gave away a dozen cookies via my facebook page and the lucky winner was Bec, who also has a gorgeous little munchkin that too loves cookies. Because Eliza is so little she can’t have sugar yet so I was set the task of some sugar free cookies for her. This what I came up with.
1 cup plain flour
85g unsalted butter, softened
2 tbsp apple sauce
½ teaspoon cinnamon
½ teaspoon nutmeg
Preheat the oven to 180’C. Line a baking sheet with baking paper. In a large bowl cream butter until smooth, sift in flour and spices and mix to combine, add the apple sauce 1 teaspoon at a time until the dough is soft and a rollable texture. Roll out between 2 sheets of baking paper. Cut out with cookie cutters and place on the baking sheet. Bake for about 10 minutes until just turning golden around the edges and firm to the touch. Store in an airtight container for up to a week.
This recipe was challenging for me to say the least, sugar is in basically everything I cook. If not straight up sugar, a variant like honey, glucose or sweetened condensed milk. Tasting the dough and even the baked cookies I wasn’t sure it was edible for even a baby but turns out when you don’t have a severe sweet tooth like I have, they are delicious. By all reports Eliza loved her butterfly biscuits and I am glad she did as this will give me a good base recipe to use in the future.
If you like me have a sweet tooth but want to make these cookies with a twist you could use honey instead of the apple sauce or even some sugar replacement. If you are a dried fruit fan you could try some dried cranberries or raisins to naturally sweeten the biscuits up. Why not give this recipe a go for the little people in your lives.