Active Time

　　Prep: 10 minutes

　　Total Time

　　Baking: 15 minutes

　　Many teething biscuits crumble and break too easily. These are a little sturdier and safer for baby to eat.

　　

Ingredients

Makes 10 biscuits

　　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 flour

　　1 tablespoon rolled oats

　　1 tablespoon wheat germ

　　Pinch of cinnamon

　　1 teaspoon sugar

　　1 tablespoon non-fat dry milk

　　

Step 1

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.

　　

Step 2

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.