Making your own baby teething biscuits is easy and economical when using this teething biscuit recipe.
There are many different options when choosing a recipe for teething biscuits, but this recipe is customizable and adaptable to your baby’s individual needs.
Possible substitutions and changes are included throughout the instructions, so that you can make this baby teething biscuit recipe your own. There is an egg and sugar free teething buscuit recipe below for those who do not want to give baby honey or eggs before one years age.
You will need:
Beat the egg, honey, and vanilla extract together at low speed until smooth. You can use any kind of large egg you have available, but organic eggs from free-range chickens are the most desirable for this teething biscuit recipe.
After you have creamed those ingredients, slowly add the flour and spices as you pulse the mixer in an up and down motion to keep the beaters from throwing the flour everywhere. If your child is sensitive to wheat, you can alter this teething biscuit recipe so that you get wheat free teething biscuits, by using oat or barley flour instead.
At this point, you want to check your dough. If it seems too tough, keeping in mind that the goal of most teething biscuit recipes is a hard cookie, you can add just a splash of water or milk. If the dough seems too sticky, add just a tad bit more flour. Once the dough has formed, you can roll it out and use cookie cutters to make different shapes. Alternatively, you can mold the dough into flattened ball shapes or flattened logs if you like.
Leave the shaped cookies on waxed or parchment paper overnight, and then bake at 325° Fahrenheit for twenty-five to thirty-five minutes. Before taking the cookies out of the oven, check them with a fork or knife to make sure they are as hard as you would like. Of course, you want to let these homemade teething biscuits cool completely before letting your little one have a taste.
If you do not want to give your baby egg or honey before one year, here is a recipe without eggs
By Katelynne Shepard
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