Making your own teething biscuits are easy and economical when using these teething biscuit recipes.
There are many different options when choosing a recipe for teething biscuits, but the recipe below 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 teething biscuit recipe your own. There is an egg and sugar-free teething biscuit recipe below for those who want to avoid honey or eggs (Especially for babies under one year of age).
You will need:
- 1 large egg
- ½ cup of maple syrup
- ½ teaspoon of vanilla extract
- 1 cup of flour
- Dash each of cinnamon and nutmeg
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 allowing 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
- 1 cup of pure apple juice
- 1 to 1 1/2 cups of flour
- 1 cup uncooked baby rice
- Preheat the oven to 175 deg C.
- Mix the baby rice & apple juice
- Add 1 cup of the flour and mix well.
- Continue to add flour, until you reach until it turns into a non-sticky dough.
- On a lightly floured surface, roll out and cut into shapes, around 1/4 inch thick.
- Bake for 20-30 minutes on a lightly greased baking sheet until golden brown.
- Cool and store in an airtight container.
By Katelynne Shepard