Serves: 20 biscuits |Prep: 20 min
This delicious Honey and Spelt Biscuit recipe was developed for Our Big Kitchen’s Pay it Forward initiative as Wholesome Child was invited to give the traditional honey biscuit a healthy overhaul. Moms, dads, children and caregivers all came together to bake 10,000 cookies to donate to the Sydney Children’s Hospital.
It is a cause dear to my heart, and one I speak of in my Wholesome Child Book, and with small tweaks, we can take everyday recipes that our children love to eat and make them more nutritionally sound. Swapping from white (often bleached) flour to a wholemeal flour, replacing hydrogenated vegetable oils with virgin coconut oil or unsalted butter and using a natural sweetener such as raw honey or coconut sugar instead of refined sugar are all small changes… but they make a big nutritional difference.
This biscuit is easy to make, delicious and will suit all ages.