Baby Teething Biscuits Eggless Sugarless Recipes

Steps:

• Combine flour, dry milk, wheat germ, baking powder, cinnamon and salt in a large bowl.
• Beat sugar and oil together in another bowl. Beat in the egg and orange juice at high speed, beating for 1 minute.
• Slowly add the flour mixture to make a stiff dough.
• Refrigerate for 1-2 hours.
• Preheat oven to 375*. When ready to bake, place dough on a lightly greased cookie sheet and flatten. Roll the dough out to within 1" of the pan's edge.
• Cut the dough into 2" x 3/4" bars (no need to separate).
• Bake for 15 minutes, or until golden brown.
• Remove from oven, and re-cut along the same bar lines.
• Return to the oven, turn off the heat, and let sit in the oven until the oven is cool (this will crisp up the cookies).

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.

Steps:

• In a bowl stir eggs until creamy.
• Then add in sugar and mix well.
• Then add in flour just until the dough is stiff and easy to handle.
• Roll into a 3/4 inch thickness and cut in round shapes (you can even use cookie cutters to create some fun shapes).
• Put on a cookies sheet and let sit overnight or for 10 hours.
• Put in the oven and bake at 325 until they are browned and hard to the touch.

Steps:

• Break eggs into bowl and stir until creamy.
• Add sugar and continue to stir. Gradually add enough flour to make a stiff dough.
• Roll out between two sheets of lightly floured wax paper to about 3/4" thickness. Cut into round shapes or whatever shape you choose.
• Place on a lightly greased cookie sheet. Let stand overnight (10-12 hours).
• Bake at 325°F (165°C) until browned and hard.
• This will make almost crumb-free teething biscuits.

Steps:

• Preheat the oven to 350°F and use ungreased cookie sheets.
• Put the egg in a large mixing bowl and beat well. Add the honey and sugar and blend. Add the salt, soy flour, wheat germ, dry milk, and whole wheat flour and mix thoroughly. Dust a working surface and your rolling pin with whole wheat flour, and have some extra handy. Roll the dough into a rectangle about 9 by 12 inches, and about 1/4 inch thick. Sprinkle the dough with a little whole wheat flour if it is sticky, lifting and moving the dough as you are rolling it out so it won't stick to the surface.
• Trim the edges neatly and cut the dough into strips 1 inch wide by 2 1/2 inches long. Place the biscuits on the cookie sheets about 1/2 inch apart.
• Bake for 7 minutes or until colored on the bottom. Turn them over, using a spatula, and continue to bake for about 4 more minutes. Remove from the oven and cool on racks. Store in an airtight container or wrap well and freeze. Do not give under a year old if you are worried about honey or your child having allergies to milk.
• The Fannie Farmer Baking Book.

Steps:

• Preheat oven to 425°F.
• Mix the flour and infant cereal together.
• Gradually stir in oil.
• Mix in a little ice water at a time (start with 1/4 cup) until dough begins to form a ball and pull away from the bowl.
• Roll out to the thickness of a cracker on a floured surface and cut into desired shapes.
• Bake on an ungreased cookie sheet 10-12 min, or until lightly brown. Careful not to burn.
• Cool completely and store in an airtight container.