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Toddler Halloween FAIL! | 1 year ago

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My goal is to create a fun and positive place on the Internet for people to come and feel uplifted. I document my life as an author, presenter, blogger and columnist, but most importantly my roles as wife to Tom and mum to Buzz and Buddy.

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Halloween Digestive biscuits/cookies (Our take on Davina McCall’s recipe


200g buckwheat flour (but you can use any type)
200g oats
1 tsp baking powder
A pinch of salt
1 heaped tbsp of cocoa/cocao (whatever you have)
150g unsalted butter, well chilled and cut into cubes
50g Hazelnut butter
150g maple syrup
1tsp Vanilla extract
writing icing


Rolling pin
Baking parchment lined baking tray
Cling film
Food professor
Biscuit cutter – or these could be cut into strips – they make amazing baby/toddler treats (minus the icing)
Oven is also required on 190°C . . . it’s a shame ours has broken! Ha!


- Pour the buckwheat flour, oats, baking powder, cocoa and a pinch of salt in a food processor and blitz until the mixture is slightly coarser than flour.
- Add both butters to the mixture, then pulse into breadcrumbs before tipping into a bowl.
- Add the maple syrup and vanilla extract before mixing together to form a dough (I used my fingers, you can use a wooden spoon if you’d rather).
- Wrap the dough in cling film and pop it in the fridge to firm up for an hour.
- Roll half the mixture out (the other half can go back in the fridge and kept chilled until you’re ready to use it) onto a floured surface and cut into your Halloween shapes and place onto a baking tray.
-Repeat with the second half of the dough.
- Place the biscuits in the oven for 15–20 minutes or until they’re golden brown and crisp.
-Remove the biscuits from the oven and pop them onto a wire rack to cool fully before garbing your writing icing and decorating them in any way you wish.