"Milkbone" Teething BiscuitsJulieVR
It occurred to me recently, as I was going through my box of cookie cutters, looking for smooth, oblong shapes that might be appropriate for babies, that my dog bone cookie cutters are seemingly designed for little hands – narrow in the middle, rounded on each end – a perfect shape for homemade teething biscuits.
If you have a teether on your hands and are tired of the additives, preservatives, sugar content and excessive packaging of most store-bought teething biscuits, it’s simple to make your own.
This recipe makes a large batch, and because they’re meant to be hard, they keep very well. If you don’t have dog biscuit cutters, the dough can be baked in any other shape you like – roll and cut them into sticks, making sure the corners aren’t too sharp, or roll the dough into ropes, then shape them into rings by pinching the ends together. Bake as directed, or until they are as firm as you like.
Note: regardless of what type of teething biscuit you choose, make sure you’re close by to keep an eye on your child – no teething biscuit is resistant to crumbling or breaking.
“Milkbone” Teething Biscuits
2 cups whole wheat flour, plus extra, for rolling
1/4 cup skim milk powder (optional)
1/2 cup water, milk or apple juice
1/4 cup canola or other mild vegetable oil
1 large egg
Preheat oven to 350° F.
In a large bowl, stir together the flour and skim milk powder. In a small bowl whisk together the water, oil and egg; add to the dry ingredients and stir until well blended.
Gently knead the dough a few times on a lightly floured surface, and then roll it out 1/4″ 1/2″ thick. Cut into desired shapes, in sizes suitable for your baby (ensure there are no sharp corners), with a cookie cutter or knife. Transfer to an ungreased cookie sheet and prick each a few times with a fork.
Bake for about 20 minutes, depending on the size and thickness of the cookies, until pale golden and firm. Turn the oven off but leave them inside for a few hours to harden as they cool.
Makes 2-3 dozen cookies, depending on their size. Store in a tightly sealed container.