Carrot & Cheese Bakes
- 10-30 minutes to prepare
- 10-30 minutes to cook
- Makes approx. 15 - 20 biscuits
- Can be frozen
- How to make
2 medium size carrots
70g cheddar cheese
6 flat tbsp flour of your choice (plain wheat or gluten free option - buckwheat, rice or oat all work well)
How to make
Pre heat your oven to 200°C / 180°C fan / Gas Mark 6 and line a baking tray with baking paper
Peel and finely grate the carrot, using the fine side of your grater, then finely grate the cheese
Mix in the remaining ingredients and use clean, damp hands to form a dough
Take a tbsp. of mixture and form into a ball, then place onto the tray and press flat, creating a round biscuit shape a maximum of 5mm deep. You can also create long finger shapes, and even triangle ‘carrot shaped’ biscuits. Whatever you fancy, as long as they’re not too thick
Bake for approx. 10 - 15 mins until golden and slightly crispy on the edges
Allow to cool slightly, then transfer to a wire rack to cool completely
- Dairy ingredients
If you make the mixture into carrot shapes, try serving on a plate with a little lettuce or some parsley leaves at the top of each carrot – to look like the green carrot tops! You could even try pressing the mixture out and cutting with cookie cutters, perhaps a rabbit cutter, experiment and let your little ones have fun!
They are best eaten on the day but can be kept in the fridge for a couple of days in an air tight container, or can be frozen and thoroughly defrosted before serving (or even gently warmed through in the oven).
They're great for older babies as they have a wonderful soft chewy texture - perfect for weaning.