Anselm has been teething for… let’s see… going on four months now (with nary a tooth in sight, I might add) and I thought I would make him some teething biscuits to chomp on. I found this site for a bunch of base recipes; the below is my modification.
– 1 cup flour
– 1 cup dry baby cereal
– 1 4-oz jar baby fruit puree
– 3 Tbsp oil
– ice water
1. Stir together flour and cereal. (You can use white, whole-wheat, or half-and-half for the flour — and similarly, plain or flavoured infant cereal. I used 1/2 cup oats and 1/2 cup rice.)
2. Add puree and oil, and mix in.
3. Slowly add ice water, until dough pulls away from the bowl and starts to form ball.
4. Spoon dough into piping bag (or ziplock bag — seal it as airtightly as possible and then clip off one corner). Pipe dough into baby-graspable logs on parchment paper.
5. Bake at 425F for 12 minutes until biscuits are puffy and lightly browned.
6. Remove from oven and let cool approximately five minutes. Keep your oven on!
7. Flip biscuits. Return to oven and bake an additional 6-8 minutes until hard. (Er… harder. They don’t really get hard; further tweaking might be necessary here.)
And there you have it! As always, use the sense God gave you. Cool completely before handing to baby. Do not allow baby to consume biscuits unsupervised or while lying down. Et cetera, et cetera.
2 thoughts on “Recipe: Twice-Baked Baby Teething Biscuits”
I bought teething biscuits once. As soon as they got a bit wet, they turned into wet crumbs all over the floor. Hope these work better!
These ones turn kind of gummy when wet — they still end up as chunks on the floor, but they stay larger than crumbs and are easy to pick up.
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