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!
30g dried pitted dates, chopped
30g dried cranberries, chopped
1tsp baking powder
60g unsalted butter
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.