Homemade Teething Biscuits

I came across this recipe in Wondertime Magazine (January 2009). At the time my son was too old for teething biscuits so I stashed it to use when the next teether came along. I had no idea what I was missing. I made a batch Friday morning and not only were they great for my almost eight month old, the older kids loved them with their milk. I even snagged one to dunk in my tea. They were so easy to put together that they may become my go-to kid treat. We used a little less maple syrup and a little more applesauce. The dough is very dry, but our biscuits held together surprisingly well.  Enjoy!
Maple Teething Biscuits


1 ½ Cups unbleached flour
½ Cup whole wheat flour
½ Cup of maple syrup
3 Tablespoons applesauce

Heat oven to 300. Place all ingredients in a medium bowl and stir with a wooden spoon until dough begins to hold together. Dust counter with flour, then transfer contents of bowl to counter. Knead lightly until the dough is smooth, about 3 minutes. (If the dough is difficult to handle, dust with a little more flour.) Roll out with a rolling pin until 1/3 inch thick. Cut into biscuits using an inverted cup and a clean soda-bottle cap (or your thumb) for the hole, or use a doughnut cutter ($3 for 2.5 inch cutter, cooksdream.com ). Transfer biscuits to a greased cookie sheet. Bake until barely browned, about 35 minutes. Let cool completely on a cookie sheet. They’re ready to eat now (under supervision, of course) They’ll harden slightly more if you leave them out overnight. Store for up to 2 weeks in an airtight container.
As always, make sure that you discuss introducing solids and finger foods with your pediatrician and never give them to a baby unsupervised.

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