W is for Whole-Wheat Teething Biscuits
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 biscuits
- 1 teaspoon pure vanilla extract
- 1 teaspoon sugar
- 1 large egg yolk
- 1 1/2 tablespoons vegetable oil
- 1 cup whole-wheat flour
- pinch of cinnamon
- 1 tablespoon rolled oats
- 1/4 cup milk or formula
- 1 tablespoon wheat germ
- 1 tablespoon non-fat dry milk
- Carbohydrate 10 g(3%)
- Cholesterol 20 mg(7%)
- Fat 3 g(5%)
- Fiber 1 g(6%)
- Protein 2 g(5%)
- Saturated Fat 1 g(3%)
- Sodium 7 mg(0%)
- Calories 80
Preparation 1 Preheat the oven to 350 degrees. Lightly grease a large cookie sheet. Combine the milk, yolk, oil, and vanilla in a medium bowl and whisk to blend. Add the flour, 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 3-inch rim, cut into cookies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 minutes, or until golden and firm. 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 3-inch rim, cut into cookies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 minutes, or until golden and firm. Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.
Preparation 1 Preheat the oven to 350 degrees. Lightly grease a large cookie sheet. Combine the milk, yolk, oil, and vanilla in a medium bowl and whisk to blend. Add the flour, 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 3-inch rim, cut into cookies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 minutes, or until golden and firm. 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 3-inch rim, cut into cookies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 minutes, or until golden and firm. Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.
