Low Sugar Biscuits

Short, crumbly, buttery and utterly moreish! These easy shortbread style biscuits are a must ! I may urge you to double the recipe, because they won’t last long!


  • 200g plain flour* (Gluten free flour)
  • 130g cold unsalted butter (plant based alternatives will work too)
  • 35g golden unrefined caster sugar plus optional extra for dusting
  • 1 tsp of vanilla extract
  • 1 medium egg yolk (or milk)


Add the flour, butter, vanilla and sugar to a bowl and rub with your hands till you reach breadcrumbs. The mixture should clump together but still crumble once ready.

Now add the egg yolk and use a knife to mix into the dough.

Divide the mixture into 10 and roll into small balls. Place on a non stick baking tray and flatten with a biscuit stamp or your hands. You can also roll out the dough and use cookie cutters.

Sprinkle with a tiny bit more sugar on each biscuit (optional) and bake at 180d/360f fan assisted for 15-20 minutes.

These biscuits are low in sugar with less than 4g per biscuits. However with that being said they still do contain sugar so offer to baby at your discretion. Texture is soft and crumbly so suitable from 6 months. Store in an airtight container for up to a week.

Freeze for up to 3 months in a sausage shape, then slice into discs and bake from frozen.

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