Baby’s First Vanilla Biscuit (No Added Sugar)

There are dozens of baby biscuit recipes out there. Some use applesauce, others banana, sometimes infant formula or almond flour… But honestly, when you become a parent, you often just want to keep things simple.
A little homemade biscuit, light, soft, with no added sugar, made with ingredients you already have in the cupboard. That’s exactly what I’m sharing with you today: baby’s very first vanilla biscuit, ready in just a few minutes.

This biscuit is a bit of a symbolic milestone.
I still remember my daughters’ first “real snack”: that little proud moment when baby grabs the biscuit by themselves, stares at it for a while, then tastes it (often by squashing it in their hand before bringing it to their mouth…).
It’s the beginning of independence, of discovering textures, and above all, of the joy of eating in a new way!

And for this moment, there’s no need for sugar or butter: just a soft texture, a gentle flavour and a super safe ingredient list. This biscuit melts in the mouth, doesn’t crumble, and is easy to digest. It has a bit of a sugar-free ladyfinger vibe, but even lighter, perfect for those little curious hands!

Why make homemade biscuits for baby?

Because in store-bought biscuits, you often find sugar, preservatives, or not-so-great oils.
Here, none of that. Just 4 simple ingredients: an egg, a bit of flour, cornstarch for softness, and a touch of vanilla to gently flavour the batter.

In just a few minutes, you get a light batter that you can spoon onto a baking tray, pour into mini moulds, or pipe using a piping bag.
The baking time is quick, and the final texture is like a cloud. Soft, airy, perfect for an 8-month-old baby who’s starting to explore solid foods.

It’s also a recipe that works well for all sorts of situations:

• a quick homemade snack,
• a healthy alternative to store-bought baby biscuits,
• or even a little base for birthdays, to dip into applesauce or fruit purée.

And the best part? Parents love nibbling on them too! 😉

The secret to this baby biscuit

It’s all about the whipped egg white.
That’s what gives the biscuit its airiness, lightness, and that “melt-in-the-mouth with no added fat” effect. The egg yolk acts as a binder with the flour and cornstarch, for a smooth, soft result.
It’s a technique inspired by ladyfinger biscuits, but revisited without sugar or baking powder to suit baby’s diet.

And the vanilla?
It’s a perfect flavour for little ones. It’s reminiscent of breast milk, yoghurt, gentle and comforting tastes. You can replace it with a drop of orange blossom water or a pinch of cinnamon, but vanilla remains a safe bet for early food experiences.

Tips for successful baby biscuits

• Use eggs at room temperature – this really helps the whites whip properly.
• Don’t overmix at the end: fold the whites in gently, without deflating them.
• And above all: don’t overbake them! 10 minutes at 170°C (fan oven) is enough to keep them soft and tender.

The goal is not for them to be crunchy, but for them to melt in baby’s mouth!

Ingredients

For about ten small biscuits:

• 1 egg
• 1 ½ tablespoon (12g) flour
• 2 ½ tablespoons (20g) cornstarch
• 1 teaspoon natural vanilla flavouring

Preparation

Separate the egg white from the yolk.
Whip the egg white until stiff peaks form – this is what will give the biscuit all its lightness.

In another bowl, mix the egg yolk with the sifted flour and cornstarch, and the vanilla.
You’ll get a thick, almost sticky batter – that’s normal!

Gently fold in the whipped egg white, lifting the batter from the bottom until you get a smooth, mousse-like texture, with no big lumps of batter left.
(It’s normal if it feels quite airy – that’s what will give the biscuit its melt-in-the-mouth texture!)

Shape the biscuits:

• either by dropping spoonfuls of batter onto a baking tray lined with parchment paper,
• or by piping them with a piping bag to form little sticks,
• or in small flexible moulds for a more regular shape (that’s what I did!). In that case, for early stages, I recommend moulds about 8 cm long and 8 mm thick.

Baking: 10 minutes at 340°F fan (170°C), until the biscuits are lightly golden and very light.
They firm up a little as they cool.

For baby

From around 8–9 months, these biscuits are perfect to go with fruit purée or as part of a snack.

Their soft, melting texture helps avoid any choking risk.

You can also blend them into a little breast milk or infant formula for a porridge-like texture.

Storage

Up to 4 days at room temperature in an airtight container.

FAQ: All about baby biscuits