Round Teething Biscuits For Baby Recipes

Steps:

• In a bowl stir eggs until creamy.
• Then add in sugar and mix well.
• Then add in flour just until the dough is stiff and easy to handle.
• Roll into a 3/4 inch thickness and cut in round shapes (you can even use cookie cutters to create some fun shapes).
• Put on a cookies sheet and let sit overnight or for 10 hours.
• Put in the oven and bake at 325 until they are browned and hard to the touch.

Steps:

• Beat eggs in medium size bowl until frothy.
• Add sugar, vanilla, and flour; mix together.
• Roll 1/4 inch thick cut into rings and sticks; place onto greased cookie sheet.
• Let stand uncovered overnight to dry.
• Next morning bake in 325 oven for about 30 minutes or until hard and dry.
• Cool thoroughly before storing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the egg, honey, molasses and vanilla until well blended. Combine the whole-wheat flour, dry milk, soy flour and wheat germ; stir into the molasses mixture until a smooth dough forms. On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut in to finger length strips, and place onto an ungreased cookie sheet.
• Bake for 15 minutes in the preheated oven, until firm. Cool and store in an airtight container at room temperature.

Steps:

• Combine ingredients and stir only until smooth. Pour into a greased loaf pan.
• Bake at 350 degrees F for about 1 hour or until firmly set.
• Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.

Steps:

• 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.

Steps:

• Break eggs into bowl and stir until creamy.
• Add sugar and continue to stir. Gradually add enough flour to make a stiff dough.
• Roll out between two sheets of lightly floured wax paper to about 3/4" thickness. Cut into round shapes or whatever shape you choose.
• Place on a lightly greased cookie sheet. Let stand overnight (10-12 hours).
• Bake at 325°F (165°C) until browned and hard.
• This will make almost crumb-free teething biscuits.