Whole-Wheat

Teething Biscuits

Many teething biscuits crumble and break too easily. These are a little stur-

dier and safer for baby to eat.

1/4 cup milk or formula

1 large egg yolk

1 1/2 tablespoons vegetable oil

1 teaspoon pure vanilla extract

1 cup whole-wheat ﬂ our

1 tablespoon rolled oats

1 tablespoon wheat germ

Pinch of cinnamon

1 teaspoon sugar

1 tablespoon nonfat dry milk

1. Preheat the oven to 350°F. Lightly grease a large cookie sheet. Combine the

milk, yolk, oil, and vanilla in a medium bowl and whisk to blend. Add the

ﬂ our, oats, wheat germ, cinnamon, sugar, and dry milk and stir together to

make a stiff dough.

2. On a lightly ﬂoured work surface, roll out the dough to a 1 ⁄ 4 - inch- thick

rectangle, and using a cookie cutter or glass with a 3-inch rim, cut into cook-

ies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 min-

utes, or until golden and ﬁ rm.