W is for Whole-Wheat Teething Biscuits |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Many teething biscuits crumble and break too easily. These are a little sturdier and safer for baby to eat. Ingredients:
1/4 cup milk or formula |
1 large egg yolk |
1 1/2 tablespoons vegetable oil |
1 teaspoon pure vanilla extract |
1 cup whole-wheat flour |
1 tablespoon rolled oats |
1 tablespoon wheat germ |
pinch of cinnamon |
1 teaspoon sugar |
1 tablespoon non-fat dry milk |
Directions:
1. 1 Preheat the oven to 350 degrees. Lightly grease a large cookie sheet. Combine the milk, yolk, oil, and vanilla in a medium bowl and whisk to blend. Add the flour, oats, wheat germ, cinnamon, sugar, and dry milk and stir together to make a stiff dough. 2 On a lightly floured work surface, roll out the dough to a 1/4-inch thick rectangle, and using a cookie cutter or glass with 3-inch rim, cut into cookies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 minutes, or until golden and firm.
2. 2 On a lightly floured work surface, roll out the dough to a 1/4-inch thick rectangle, and using a cookie cutter or glass with 3-inch rim, cut into cookies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 minutes, or until golden and firm.
3. From Real Food for Healthy Kids by Tanya Wenman Steel and Tracey Seaman, (C) 2008 William Morrow/An imprint of HarperCollins Publishers
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