Baking with kids: yummy Easter biscuits with no refined sugar

I love baking with my girls. With Jessica at school, we don’t always have time to do much baking together. Now that the Easter holidays are here though, we’ve been enjoying getting our aprons on and baking again. We were recently sent a recipe from Organix for some fab Easter biscuits which are free from refined sugar. The girls enjoyed making them and they made a perfect snack to take along for our outdoor adventures over the holidays.

Biscuits decorated with dried fruit on baking paper - "Baking with kids: yummy Easter biscuits with no refined sugar"

The biscuits take 10-30 minutes to prepare and around 15 minutes to cook. We made 24 biscuits using the recipe below.



For the biscuits:

½ tsp baking powder
1 tsp ground ginger (or more to taste)
200g plain flour
75g cold unsalted butter, cut into cubes
60ml maple syrup


To decorate:

Coconut oil, maple syrup or honey for sticking
Dried fruit such as raisins, goji berries, etc.
Seeds such as poppy seeds, sunflower seeds, pumpkin seeds etc.
Flaked almonds and flaked or desiccated coconut
Easter cookie cutters



1) Preheat your oven to 180°C / 160°C fan/ gas mark 4.


2) Grease and line two baking trays.


3) Stir the baking powder and ginger into the flour.


4) Rub the butter and maple syrup into the flour with your finger-tips, or pulse on and off in a food processer to combine into a crumbly texture, that will easily press together into a dough. Add a splash of water if needed to bring it together, but not too much.

Sophie and Jessica adding the butter to the bowl

4) Flour a clean work surface and gently knead the dough, just to bring it together.


5) Roll out to a 3mm thickness and cut out shapes using cookie cutters. You can add a small hole at the top of each biscuit if you like using a straw or a small sharp knife, so that the biscuits can be threaded with ribbon and hung up for an Easter display.

Sophie and Jessica rolling out the dough

6) Place onto the baking trays and bake for about 10 – 15 minutes until golden.


7) Carefully transfer the cooked biscuits onto a wire cooling rack, and allow to cool completely before decorating.


8) Use maple syrup, honey or coconut oil to stick dried fruit, seeds, nuts or coconut to the biscuits to decorate or leave plain if preferred. Fresh fruit can also be used to decorate, but the biscuits will need to be eaten straight away.

Jessica and Sophie decorating the biscuits

Sparkly Mummy

11 thoughts on “Baking with kids: yummy Easter biscuits with no refined sugar

  1. Oh gosh these look lovely, we might have to give them a go. We have started to use maple syrup a bit more now, it seems like a much better alternative to sugar.

  2. These little biscuits look delicious! Love seeing the girlies making them together. They look so focused! Maple syrup is one of our favourite sugar substitutes 🙂 xxx

  3. Ooooooooooo these look so good I have a bottle of maple syrup left over from pancake day so I can use it to make this (how cute are your girls )

    Thanks for linking up to #foodiefriday

    1. They were very tasty – hope you enjoy them if you get a chance to make them. Thanks for hosting! 🙂

    1. Thank you – they were just right for the girls to help make. Lovely to link up, thanks for hosting 🙂

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