Easter salt and sugar-free bakes

DSC_0257

 

These are a healthy, sugar and salt free little treat for little tummies.  The fruit makes them just sweet enough so they don’t last very long!

 

 

The what:

30g dried pitted dates, chopped

30g dried cranberries, chopped

130g flour

1tsp baking powder

60g unsalted butter

30ml water

The how:

Melt the butter in a small saucepan and set aside to cool.  Meanwhile puree the dates and cranberries with a hand-held blender, adding the 30 ml of water. Sieve the flour and baking powder into a large bowl.  Next add the butter and puree and mix well.  Shape into a ball, wrap in cling film and rest in the fridge for at least 30 minutes.

Pre-heat the oven to 200 (180 fan).  Remove the cookie dough from the fridge and soften a little between your hands.  Roll out on a floured surface using a rolling-pin until it is about 1cm thick.  Then cut your biscuit shapes and add to a lightly greased baking tray.  Cook in the oven for about 10 minutes, until golden.

DSC_0229

Enjoy!

Advertisements

2 thoughts on “Easter salt and sugar-free bakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s