Sweet Potato & Apple Biscuits

Ingredients

• 200 g sweet potato (Steamed)
• 1 apple (Peeled, grated, and squeezed to remove excess liquid; estimated as one medium apple)
• 180 g self-raising flour (Alternatively, use plain flour or white spelt flour mixed with 2 teaspoons baking powder)
• 50 g butter or dairy-free butter (Melted)
• 2 tsp baking powder (Use only when substituting plain flour or white spelt flour for self-raising flour)

Steps

1. 1

   Preheat the oven to 180°C/350°F.

2. 2

   Place the steamed sweet potato in a large bowl and mash it thoroughly with a fork.

3. 3

   Add the grated, squeezed apple, melted butter, and flour to the mashed sweet potato. If using plain flour or white spelt flour, use the version mixed with 2 teaspoons baking powder. Mix everything together with your hands until a dough forms.

4. 4

   Roll out the dough on a floured surface or on baking paper until it is about ½ cm thick.

5. 5

   Cut out shapes from the dough using a cookie cutter.

6. 6

   Place the cut biscuits on a lined baking tray.

7. 7

   Bake for around 10 minutes at 180°C/350°F. Keep an eye on them so they do not overcook, since ovens vary.

8. 8

   Leave the biscuits to cool before serving.

Notes

To save time, roll out the dough and cut it into small squares with a sharp knife or pizza cutter instead of using a cookie cutter. The recipe is described as suitable from 6+ months; for younger babies, cut the biscuits into finger-shaped pieces that are easy to hold. Store in an airtight container for up to 3 days, or freeze for up to 3 months. Defrost overnight in the refrigerator or at room temperature until completely thawed.

Nutrition per serving

• snack
• baby-led weaning
• kid-friendly
• vegetarian
• make-ahead
• baked
• freezer-friendly