Freddie is into baking in a big way at the moment! Biscuits are so easy for little kids to help make but the only problem is that they are often full of sugar and saturated fat. I’ve been having great fun experimenting with different recipes to try and make healthier but still tasty versions (Freddie’s dad is the one who will let me know if the healthy version really doesn’t cut it!).
I’m not saying that Freddie is never allowed to eat foods that have sugar added to them, I’m all for him enjoying a slice or cake at a party or a biscuit at a friends house, but whenever possible I do try and limit or reduce his intake. I think of added sugar as wasted calories, he’s not getting any nutritional benefit from eating them and it won’t keep him full for long.
When you reduce sugar in biscuits it effects both the taste and the texture. You can reduce the sugar by around a quarter in most biscuit recipes without effecting the end result. You can always substitute the sugary taste with vanilla or spices such as ginger or cinnamon.
So this morning’s experiment was Jam Drops – I used a recipe by Rachel Allen as a starting point but have changed nearly all the quantities and ingredients types. I’m a real fan of her book Favourite Food at Home.
Makes: 30 biscuits
Preparation: 10 minutes
Cooking: 10 minutes
225g self-raising flour
75g brown sugar
50g softened butter
50g natural yoghurt
1 tsp vanilla paste
Strawberry jam – a no added sugar variety
Mix the sugar and butter together and rub in the flour.
Then add the yoghurt and the egg. You want a stiff dough so you might not need all the egg.
Roll the dough into little balls about a tablespoon in size, flatten slightly and make a little indent in the top.
Drop 1/4 – 1/2 a teaspoon of jam into each indent – ours were a bit irregular but all ended up tasting yummy!
Bake for 10 minutes at 190c – until golden. Remove from the oven and cool on a wire rack. Spot the ones Freddie did all by himself!