I’m a little bit obsessed about rusks or
teething biscuits I’ve tested tested
tested tested for weeks
and this recipe for teething biscuits or
wrath is brilliant it basically provides
a lovely firm hard biscuit which
dissolves as the baby chews on it but it
doesn’t have any sugar so to start with
you want 2 cups of flour any flour that
you like then I’m going to mix 1/2 a
teaspoon of baking powder and then a
little bit of a stir and then create a
well add 1 egg and then 4 tablespoons of
fruit purees so I’m using an apple and
plum puree you can use any fruit puree
as long as it’s got a nice thick
consistency like this 2 3 4 start to mix
it like that that is it you’ve just
literally got to get your hands involved
and form a nice ball of dough and it’s
as simple as that
now it’s coming together I’m just going
to tip out into the surface and just
knead it into a nice ball grab a baking
tray with some non-stick parchment paper
I get a piece roll it into a ball and
then a sausage what I want to do is make
it a bit like a rectangle because then
it will a little bit flatter surface
area because it will be easier for
Fiamma or your baby to hold it obviously
depends how big you make them but I
think you should get about 12 little
rusks out of these so they have got a
little bit of baking powder in which
means they will rise slightly and expand
so don’t put them too close together I’m
now going to lightly dust these with a
bit of cinnamon but you could use
parmesan and make a savory biscuit you
could dust them with a little bit or
even into the mix you could put some
orange zest and again it’s just allowing
them to explore some different flavours
and textures
so half of these they’re gonna have a
little bit of cinnamon
I smell so good I’m going to just spread
that into it make some actually feel
nice and fun and then on to these we’re
going to put some grated Parmesan
sprinkle them on and then I’m going to
press them into each risk so these are
going to go into my oven which has been
preheated at 180 degrees for about 30 to
40 minutes so that they’re nice and firm
so my risks have been in for a good 40
minutes already and rock-solid
so leave your rusks on there for a
couple of minutes just to cool down tiny
bit but you really want to get them on
your cooling trays as quickly as
possible and then once they’re nice and
cool to store them in an airtight
container because then they’ll keep for
about a week or two and perfect snack
your baby to eat anytime
don’t forget to hit subscribe got loads
more ideas and recipes on how to feed
your family from your baby to your
toddler and the adults just click on the
link below
teething biscuits I’ve tested tested
tested tested for weeks
and this recipe for teething biscuits or
wrath is brilliant it basically provides
a lovely firm hard biscuit which
dissolves as the baby chews on it but it
doesn’t have any sugar so to start with
you want 2 cups of flour any flour that
you like then I’m going to mix 1/2 a
teaspoon of baking powder and then a
little bit of a stir and then create a
well add 1 egg and then 4 tablespoons of
fruit purees so I’m using an apple and
plum puree you can use any fruit puree
as long as it’s got a nice thick
consistency like this 2 3 4 start to mix
it like that that is it you’ve just
literally got to get your hands involved
and form a nice ball of dough and it’s
as simple as that
now it’s coming together I’m just going
to tip out into the surface and just
knead it into a nice ball grab a baking
tray with some non-stick parchment paper
I get a piece roll it into a ball and
then a sausage what I want to do is make
it a bit like a rectangle because then
it will a little bit flatter surface
area because it will be easier for
Fiamma or your baby to hold it obviously
depends how big you make them but I
think you should get about 12 little
rusks out of these so they have got a
little bit of baking powder in which
means they will rise slightly and expand
so don’t put them too close together I’m
now going to lightly dust these with a
bit of cinnamon but you could use
parmesan and make a savory biscuit you
could dust them with a little bit or
even into the mix you could put some
orange zest and again it’s just allowing
them to explore some different flavours
and textures
so half of these they’re gonna have a
little bit of cinnamon
I smell so good I’m going to just spread
that into it make some actually feel
nice and fun and then on to these we’re
going to put some grated Parmesan
sprinkle them on and then I’m going to
press them into each risk so these are
going to go into my oven which has been
preheated at 180 degrees for about 30 to
40 minutes so that they’re nice and firm
so my risks have been in for a good 40
minutes already and rock-solid
so leave your rusks on there for a
couple of minutes just to cool down tiny
bit but you really want to get them on
your cooling trays as quickly as
possible and then once they’re nice and
cool to store them in an airtight
container because then they’ll keep for
about a week or two and perfect snack
your baby to eat anytime
don’t forget to hit subscribe got loads
more ideas and recipes on how to feed
your family from your baby to your
toddler and the adults just click on the
link below
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