Och, I’ve just realised that I’ve thrown the box out. Anyway, they are nice, blah blah organic, blah sweetened with grape juice, no hydrogenated fats etc etc. And what’s more, they are shaped like little moons which makes them super-easy to hold onto.
Which has got me thinking, my baby led weaning chums, that what we need is a biscuit/rusk recipe that we can bake ourselves (therefore we won’t be paying through the nose for them) and shape into crescents. I’m hitting the internet now, expect radio silence until I have come up with something sensational.
Oh, and I know that Organix makes lots of little vegetable puff crisps which are useful if you are trying to hang fire on gluten but here’s the thing… if you don’t need to eat them, I wouldn’t. Because it strikes me that they look just like Wotsits, and I’m quite keen that Babybear does not pick up her father’s former crisp habit (he was a ten bag-a-day man, or so he tells me) so I’d rather not teach her that some crisps are okay but some aren’t.
That’s it. Expect radio silence NOW.
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Mawbroon's Home-made Oatcakes »
I TOTALLY agree with you here about the Organix crisps. Sure, they’ve got no “junk” blah blah blah but they don’t in any way resemble fresh food and they DO very much resemble crisps. Plus, the only goodness (on the carrot sticks one) is the orange dried carrot powder but this comes off on their hands/ faces/ clothes before they even work out how to get it into their mouths.
CARROT CRISPS TOOOOOOO MESSY!
and how much do they cost compared to a carrot? bonkers as conkers. i never did get round to publishing the biscuit recipe… just used Nigella’s v boring kids’ biscuit recipe and a cutter in the end, if i recall.
This might do the job…
225g Plain flour
1/2 tsp Bicarbonate of soda
1 tsp cream of tartar
50g softened butter
25g caster sugar (optional)
50g yoghurt
65g milk
1/2 egg, beaten
Heat oven to 180C / 350F / GM 4
Sift together the flour, bicarb and cream of tartar
Cream together the butter and sugar (if using) and mix into the flour, working until mix resembles breadcrumbs.
Combine milk, yoghurt and egg and add to the flour mixture, stirring until a dough is formed. Knead the dough a little with your hands.
Take a walnut sized peace and roll into a finger shape, then flatten with your palm. This makes it easier for LO to hold, and to get into their mouths!
Place rusks on a greased baking sheet and bake for 20 mins. Lower the temperature to 120C / 250F / GM 1/2 and cook for a further 15 – 20 minutes, until they have dried out.
Remove from the oven and place on a wire rack to cool.
Store in an airtight container for up to 1 week. Freeze for 6 months (to defrost, wrap in foil and bake at 160C / 325F / GM 3 for 15 mins.
This comes from Finger Food for Babies and Toddlers by Jennie Maizels!