Teething Biscuits

Teething Biscuits

10 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  BETSY4020

“This recipe was used by my sister-in-law and seemed to work very well. It uses honey as sweetener instead of sugar.”

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Adjust Servings

Original recipe yields 12 biscuits



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the egg, honey, molasses and vanilla until well blended. Combine the whole-wheat flour, dry milk, soy flour and wheat germ; stir into the molasses mixture until a smooth dough forms. On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut in to finger length strips, and place onto an ungreased cookie sheet.
  3. Bake for 15 minutes in the preheated oven, until firm. Cool and store in an airtight container at room temperature.

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Reviews (10)

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Please note that these biscuits should not be given to children under 1 year old because they contain honey.



These are great! Just baking them a little longer as other reviews have suggested dries them out and they harden just right.



I like this biscuit. My changes were to decrease the amount of vanilla to 2 tsp and use 1/2 cup whole wheat flour and 1/2 cup all-purpose. Also, I cook the biscuits for about 17 minutes, turning them over after about 12 minutes.

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Amount Per Serving (12 total)

  • Calories
  • 65 cal
  • 3%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 12.1 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Greek Egg Biscuits


next recipe:

Digestive Biscuits