I like to call these ‘savers’. As in, life savers. Whenever there is a melt down, grab a saver. Littlie fallen over? Saver. Post nap grumps? Saver. Need to busy little hands while you wash up/wipe up puke/open wine? Saver.
They are easy peasy to make, you can adjust any part of them to suit your taste, and they travel amazingly well. I like to have a stash on the go, ready to be slung into my handbag, change bag, swimming bag, glove box… you get the idea.
(Makes approx 20, depending on cookie cutter size etc.)
- 150g sweet potato
- 150g any flour. I use a 50/50 split of wholemeal and buckwheat
- 1 Tsp baking powder- omit this if you use S.R. flour
- 1 Tsp mixed spice
- 1 Tsp ground cinnamon
- 60g unsalted butter, room temperature or softened
- A handful of berries to decorate- I use blueberries
Prep/equipment- heat oven to 180C and grab your rolling pin, cookie cutters, greaseproof paper, and baking sheet.
- Peel and cut your sweet potato into smallish cubes, then put in a pan to boil.
- Whilst that is boiling away, sieve your ‘dry’ ingredients together into a bowl- the flour, baking powder and spices.
- Once the potato is soft and cooked through, drain and mash thoroughly, then add to the flour bowl.
- Add the butter, and work gently into the mixture. This should start to come together to form a nice soft dough.
- Once everything is combined, tip the dough onto a floured surface, and roll out to about a 1/4 inch thick. Use any cookie cutters you may have, or get creative with a knife and shape your own! At this point, I also have come cute cookie stampers, so I like to use those, and also stick halved blueberries into the centre of some of them.
- Bake in the oven for approximately 12-15 minutes. Keep your eye on them, as depending on what shape cutters you use, you may have edges that cook more quickly.