Teething Biscuits for Baby Recipe #154248
Good and pure ingredients are used in these baby biscuits.
by Olga Drozd
20 min | 10 min prep
45 biscuits
- 1 egg
- 1 tablespoon honey or maple syrup
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon soy flour
- 1 tablespoon wheat germ
- 1 tablespoon instant nonfat dry milk powder
- 1 cup whole wheat flour, more if needed
- Preheat the oven to 350°F and use ungreased cookie sheets.
- Put the egg in a large mixing bowl and beat well. Add the honey and sugar and blend. Add the salt, soy flour, wheat germ, dry milk, and whole wheat flour and mix thoroughly. Dust a working surface and your rolling pin with whole wheat flour, and have some extra handy. Roll the dough into a rectangle about 9 by 12 inches, and about 1/4 inch thick. Sprinkle the dough with a little whole wheat flour if it is sticky, lifting and moving the dough as you are rolling it out so it won’t stick to the surface.
- Trim the edges neatly and cut the dough into strips 1 inch wide by 2 1/2 inches long. Place the biscuits on the cookie sheets about 1/2 inch apart.
- Bake for 7 minutes or until colored on the bottom. Turn them over, using a spatula, and continue to bake for about 4 more minutes. Remove from the oven and cool on racks. Store in an airtight container or wrap well and freeze. Do not give under a year old if you are worried about honey or your child having allergies to milk.
- The Fannie Farmer Baking Book.
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