Infant nutrition specialist Alice Fotheringham cooks up a storm with her seasonal recipes for all the family. These robin biscuits are a real festive crown pleaser.
SUITABLE FROM: Age one
PREPARATION: 30 minutes
COOKING: 12 minutes
MAKES: 20-24 robin biscuits
150g butter, softened
100g light brown soft sugar
1 medium egg
300g plain flour
2 tsp mixed spice
1/2 tsp cinnamon
To decorate the robin biscuits
150g icing sugar
Red and black food colouring
- In a bowl, beat together the butter and sugar with an electric whisk until pale and creamy. Add the egg, then sift in the flour, mixed spice and cinnamon. Mix well to form a dough.
- Shape the dough into a large flat ball or disc, and wrap in cling film and chill in the fridge for about 30 minutes.
- Preheat the oven to 190°C and line 2 baking sheets with parchment paper. Unwrap the dough, place between 2 sheets of cling film, and roll out to about 5mm thick. Using a bird cookie cutter, cut out 20-24 shapes.
- Place the robin biscuit shapes on the baking sheets and bake for 10-12 minutes, or until golden brown. Remove from the oven and leave to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
- To decorate, mix the icing sugar with a little water until you get icing that is the consistency of thick honey. Use a piping bag to decorate the biscuits. Once iced, stick on flattened dried cranberries or glace red cherries for the chest and raisins for the eyes. Leave the icing to set before serving.
Alice Fotheringham is infant nutrition specialist at Piccolo. Piccolo is an organic baby food brand with roots in the Mediterranean approach to feeding children. mylittlepiccolo.com
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