Teething Biscuits
Soft, mildly sweet teething biscuits designed for babies to soothe gums, featuring simple flavors of vanilla and sugar, suitable for young children and gentle on sensitive mouths.
Ingredients
Instructions
- Beat eggs and add sugar, vanilla, and flour; mix well.
- Roll dough between 2 sheets of floured waxed paper to 1/4-inch thickness.
- Cut desired shapes and place on a lightly greased cookie sheet.
- Let stand overnight for 10 to 12 hours.
- Bake at 325°F for 20 minutes.
Tips & Substitutions
For best results, ensure your eggs are at room temperature before beating them for a fluffier texture. If you're looking for a healthier option, consider replacing half of the sugar with unsweetened applesauce. When rolling out the dough, using a pastry mat instead of waxed paper can help prevent sticking. This recipe is versatile; you can add spices like cinnamon or nutmeg for added flavor.
Serving Suggestions
These teething biscuits are perfect for little ones to gnaw on, providing a great texture for their gums. Serve them alongside a refreshing Kids Fruit Salad for a nutritious snack. They also pair well with a cup of herbal tea for parents looking to enjoy a moment of relaxation. For festive occasions, consider using them as an Eatable Centerpiece.
Storage & Reheating
Store the teething biscuits in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze well for up to three months. To enjoy them warm, simply reheat in a preheated oven at 300°F for about 5-10 minutes, ensuring they regain their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Teething Biscuits contains roughly 482 calories, with 7g protein, 75g carbohydrates, and 4g fat. It is a good source of protein (14% of the Daily Value), iron (13% of the Daily Value), and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It’s best to start with half whole wheat and half all-purpose to maintain a lighter biscuit while incorporating whole grains.
How can I make these biscuits less sweet?
To reduce the sweetness, cut down the sugar by a third or substitute with a natural sweetener like mashed bananas or applesauce. Just be mindful that this may alter the texture slightly.
Are these biscuits suitable for freezing?
Absolutely! These biscuits freeze well. After baking and cooling, place them in a single layer on a baking sheet to freeze them individually, then transfer to an airtight container. They will keep for up to three months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).