Cranberry & Pistachio Spiced Biscuit Recipe

I was making biscuits with Raffy the other day and decided I really wanted to create a low sugar, non-super sweet option for parents with young babies this Christmas. So I’ve enlisted the help of Nutritious.Sara who has created these amazing Cranberry & Pistachio Spiced Biscuits below.

For those parents who are a fan of biccys, these really aren’t super sweet at all so you might notice that they are different to your average biscuit…and that’s kind of the whole point. I wanted to create a recipe that was much lower in sugar and therefore more “baby friendly” and a perfect alternative for baby around Christmas time.

If you would like to make them sweeter you can always add a couple of teaspoons of so of sugar to the mix. Additionally, you can play around with the spices if you wish – but I think these are delicious just as they are.

Sara has also created a delicious Forest Fruit dip that you can offer alongside too and you can find the recipe below!

These biscuits are fine for babies who have had most of the ingredients (such as pistachios) before, and who are a little more advanced with their biting and chewing skills.

They make quite a few and so can easily be frozen so you can enjoy some more and some closer to Christmas too.

Let me know if you try them

Ingredients

  • Cranberry & Pistachio Spiced Biscuit Recipe65g of peanut butter (preferably unsalted and unsweetened)
  • 65g of unsalted butter
  • Puree of 2 apples (you can puree the apples with the skins on for extra nutrition)
  • 1 egg yolk
  • 1 egg for egg-washing (optional)
  • 60g of cranberries
  • 60g of pistachios
  • 1 ½ tbs of lemon juice
  • ½ tsp of cardamom
  • ½ tsp of cinnamon
  • ½ tsp of nutmeg
  • 1tsp of baking powder
  • 300g of flour

Instructions

  1. Chop the pistachios and cranberries finely (you can do this with a knife or in a blender).
  2. Mix all ingredients (except flour) in a bowl or blender.
  3. Add flour and blend or work the dough with your hands. However, don’t overwork it! – as soon as the ingredients are mixed together the dough is ready.
  4. Place in the freezer for 20 mins.
  5. Roll out the dough thinly (~3mm). Use flour generously, so that the dough doesn’t stick to the surface.
  6. Cut out your little one’s favourite shapes.
  7. Place cut out shapes on a parchment paper-lined tray and egg wash (you can skip the egg-washing part).
  8. Bake in a preheated oven – 180C (fan) for 15-20 minutes (bear in mind that if egg-washed the biscuits will brown faster).
  9. Leave to cool and ENJOY!

Cranberry & Pistachio Spiced Biscuit Recipe
Forrest Fruit Dipping sauce

Ingredients:

  • 175-250g bag of frozen forest fruit (about ½ a pack), such as the ones you can find in Tesco or Sainsbury’s
  • 1 stick of cinnamon (can also used ½ tsp of powdered cinnamon)
  • ½ cup of yoghurt, or more depending on your/your baby’s preference

Instructions

  1. Boil down the fruit from frozen, together with the cinnamon stick until all the fruit soften and the sauce thickens a bit.
  2. Once cooled down, add the yoghurt and stir.
  3. You can freeze any leftovers.

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