Fancy Toddler Crackers
- 60 g (½ cup) whole-wheat flour
- 55 g (½ cup + 2Tbsp) oat flour grind oats in a food processor to flour consistency.
- 28 g (¼ cup) powdered freeze dried corn (either grind whole freeze dried kernels in a food processor or spice grinder – or purchase as powder)
- 18 g (2 Tbsp) malted milk powder
- ½ tsp baking powder
- ⅛ tsp salt
- 75g g (⅓ cup) unsalted butter softened at room temperature – use stork baking block for vegan.
- 2 Tbsp milk For vegan use nut or grain milk of choice.
- 2 Tbsp maple syrup
- ½ tsp vanilla extract I used Princess Bakery flavour emulsion from LorAnn
- Preheat the oven to 375°F/190°C/Fan 170°C and prep two baking sheets with parchment paper, and set these each onto another baking sheet. See Notes.
- Mix and sift the dry ingredients into a medium bowl
- Add the butter and the wet ingredients and mix together to form a dough. Hands are great for this task. If after a mix and a bit of a knead the dough still feels too crumbly add a little more milk, no more than 1 Tbsp until it comes together.
- Make a flattened disc of dough.
- Roll the dough between ⅛ and ¼ inch thick between two pieces of pieces of parchment paper or on a lightly floured counter.
- Cut out the dough with a cookie cutter and transfer to the prepared baking sheets. Bake for 10-12 minutes, until lightly browned around the edges.
- Remove from the oven, and leave to cool on the baking sheet for 5 minutes, then move the cookies to a wire rack to cool.
This is another franken recipe. Part Yummy Toddler Food Blog and part BraveTart/Stella Parks. I liked the simplicity of the version on Yummy Toddler Food and those were a hit with the toddler in the family AND with our preschooler and heck, the adults didn’t turn them down either. I like that there’s no refined sugar and that its a whole-wheat cookie. Stella Parks had me intrigued by the freeze dried corn and malted milk powder combo and the King Arthur flour website has a recipe that mentions Princess Bakery flavour emulsion.
We found with the corn and malted milk powder – I’m not sure which ingredient causes it – the cookies went a bit bitter when browned, so baking them on a double baking sheet or keeping a close eye on them while baking is key.
They’re quick and easy, fun to make with our preschooler the make a nice treat to take to pickup and are just handy to have around.
I use all our mini cookie cutters, bee, fox, flour, nessie, letters and get about 50-70 cookies from a batch. Since they’re so small they store well in old jam jars on the kitchen counter.