.png "Interview With Expat Saanika Gandhi, Author of Children's Book 'The Yellow Kite'")
Teething Biscuits
Teething Biscuits
The biscuits are hard as a rock, but they are not messy and last a LONG time.
Ingredients:
2 1/8 cup Whole wheat flour (2 cups plus 2 Tbsp)
1/8 cup Corn flour/ corn starch (2 Tbsp)
1/4 cup Wheat germ
1/2 tsp Salt
2 Tbsp Sugar
1 Egg, beaten
2/3 cup Milk
Directions:
Preheat the oven to 325°F (160°C).
In the food processor or in a large bowl, stir together the flour, wheat germ, corn flour, salt, and sugar.
Add the egg and mix well.
Blend in enough of the milk to form a dough that will hold together in a cohesive ball.
On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. With a sharp knife, cut the dough into 1 1/2 by 3 inch rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3 times with the tines of a fork.
I find that pricking the dough once it is rolled out, and before cutting the biscuits, is a lot easier. I simply prick the dough in diagonal lines, kind of like this / / / so that there is about the equivalent of three pricks per biscuit.
Bake for 60 to 70 minutes, or until the crackers are thoroughly dry.
I bake them 35 minutes on one side, then turn them over and bake the other side for 30 minutes, I also rotate the baking sheet because of the uneven heat dispersion in most ovens.
Cool on a rack. These crackers should be hard. If necessary, put them back in the oven for a few extra minutes.
