Best 5 Teething Biscuits Recipes

TEETHING BISCUITS

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.

BABY-APPROVED TEETHING BISCUITS

Steps:

• Mash bananas in a bowl with sugar and vanilla extract. Add whole wheat flour, 1 cup all-purpose flour, and baking soda. Mix until dough stiffens, adding additional all-purpose flour as needed.
• Roll into 1 1/2-inch thick strands of dough. Cover with a dish towel and let sit out, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray.
• Cut cookies into 1- to 2-inch pieces and place on the prepared cookie sheets.
• Bake in the preheated oven until hard and golden, 12 to 15 minutes.

BABY FOOD - BANANA TEETHING BISCUITS

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.

TEETHING BISCUITS

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.

W IS FOR WHOLE-WHEAT TEETHING BISCUITS

Steps:

• 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 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.