I have been on a mission to find a recipe for sugar free baby rusks that I can make from home so it’s cheaper but more importantly I know what’s in it.
One day a friend offered Fiamma a Rusk biscuit from a supermarket and she absolutely devoured it! It was nice and hard for her to hold but took ages to dissolve so it kept her entertained for a good 30mins!
I wanted a recipe that didn’t require adding any salt or sugar but gave me a really hard biscuit that wouldn’t break apart easily but would slowly dissolve as she knawed on it.
Here it is! A brilliant recipe for your babies who are teething and a great snack/finger food
PRE-HEAT your oven to 180C and prepare a baking tray with greaseproof parchment paper.
MIX your flour and baking powder in a bowl.
ADD your egg and fruit puree and mix together to form a dough.
TAKING walnut sized pieces, roll the dough into sausages, place each piece on your baking tray and then flatten the top with your fingers so that you create a flatter surface and rectangle shape (this means the rusk will be a nice shape and easy for your baby to hold). Continue until you have used up all your dough. It should make approximately 12 biscuits.
OPTIONAL: you can dust the top of each biscuit with an extra flavour – cinnamon or orange zest are great flavours, but I also love some grated parmesan to make a cheesy savoury biscuit.
BAKE in the oven for approximately 30-40mins until golden brown and hard.
REMOVE from the oven and allow to cool on a wire rack. The biscuits usually keep for over a week in an airtight container. The perfect snack!