Ingredients:
115g unsalted softened butter
70g granulated sugar
2 large egg yolks (room temperature)
1/2 tsp vanilla extract
Pinch of salt (optional)
200g Plain Flour
A small drop of Little Freddie Prune and Apple Pouch and Peach & Raspberry (or any flavour fruit Little Freddie puree pouch!)
Explore the pouch
Method:
- Pre-heat oven to 177 degrees Celsius
- Line two large baking trays with baking paper
- Using a stand mixer or hand held mixer, cream together your butter and sugar for 1-2 minutes or until well combined
- Next add in your egg yolks, vanilla extract, and salt until fully combined, then add in the flour. It will start to crumble before making a dough
- Now remove the dough and form a dough before covering with cling film and allowing it to chill in the fridge for 20 minutes (or freezer for 8!)
- Once chilled, you can roll out your dough on a floured surface to around 0.5mm thickness
- Using your cookie cutters, cut out shapes before placing on your lined baking tray
- Using the end of a chopstick, make some small holes in your biscuits before squeezing small amounts of your purée pouch in the holes
- Bake for 10-12 minutes or until the biscuits are set and the bottoms are lightly browned. (be careful not to over-bake!)
- Remove from the oven and cool on the baking sheet for 10 minutes, before carefully transferring the cookies to a wire rack to cool completely
- Dig in and ENJOY!
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