Teething Biscuit Recipes - Adaptable to Your Baby’s Individual Needs
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 needs.
Possible substitutions and changes are included throughout the instructions to 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 the following:
- 1 large egg
- ½ cup of maple syrup
- ½ teaspoon of vanilla extract
- 1 cup of flour
- Dash each of cinnamon and nutmeg
For a vegan teething recipe, click here.
Beat the egg, honey, and vanilla extract together at low speed until smooth. You can use any large egg you have available, but organic eggs from free-range chickens are the most desirable for this teething biscuit recipe.
After creaming 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, if you like, you can mold the dough into flattened ball shapes or flattened logs.
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 ensure 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 to taste them.
Egg and Sugar-Free Teething Biscuits
If you do not want to give your baby egg or honey before one year, here is a recipe without eggs
Ingredients:
- 1 cup of pure apple juice
- 1 to 1 1/2 cups of flour
- 1 cup uncooked baby rice
Method:
- 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 it turns into a non-sticky dough.
- Roll out and cut into shapes around 1/4 inch thick on a lightly floured surface.
- Bake for 20-30 minutes on a lightly greased baking sheet until golden brown.
- Cool and store in an airtight container.
By Katelynne Shepard
