posted by pwhayes 06-09-99 2:16 PM
Teething Biscuits
2 eggs
1 c. sugar (white or brown)
2 to 2 1/2 c flour (white and whole combination)
In a bowl, stir eggs until creamy.
Add sugar and continue to stir.
Gradually add enough flour to make a stiff dough.
Roll out on lightly floured surface to about 3/4 inch thickness.
Cut into round shapes and place on lightly greased cookie sheet.
Let stand overnight (10-12 hours).
Bake at 325 degrees until browned and hard. Yield: 12
posted by pwhayes 06-09-99 2:16 PM
Enriched Teething Biscuits
1 egg yolk, beaten
1 c. flour ( white and whole wheat combination)
3 tbl honey
1 tbl. soy flour
1 tsp vanilla
1 tbl. wheat germ
1 ½ tbl oil
1 tbl non-fat dry milk
¼ c liquid milk
1 tbl uncooked oatmeal
Blend egg yolk, honey,vanilla, liquid milk and oil.
Add dry ingredients; dough should be stiff.
Roll dough thin and cut into finger length rectangles or desired shape.
Bake at 350 degrees on an ungreased cookie sheet for 15 min.
Cool and store in airtight container.