As promised, here is the recipe for my homemade teething rusks. It's loosely based on the Muesli Teething Biscuits recipe from Alison & Simon Holst's baby food & beyond book (and might I add, when two of the little models in the book were 5 years old, I was their teacher, gush gush!!) but I have adapted it for my kidlets.
Step aside Martha Stewart, it's my kitchen now!
1 cup plain or high grade flour
1 cup Farex or Watties ground baby rice
1/4 cup brown sugar
1 tsp baking powder
2 Tbsp butter (softened)
about 1/2 cup milk - I used expressed breastmilk, but cow's milk or formula could also be used
Also a food processor, measuring cups & spoons (I have my matryoshka doll ones from Fred... looooove them!!!), chopping board, baking tray and sharp serrated knife. I also use Weleda Teething Powder (aka "baby crack" in our house) - more on that later.
Before you start, preheat the oven to 150deg Celsius.
There you go! Any questions?
Notes From My Kitchen:
- the original recipe uses Farex Ground Muesli instead of baby rice. I've never bought that muesli so never tried it!
- the original recipe also uses white sugar. I prefer brown as it tastes and looks less processed-y.
- my oven seems to be a real 'individual'. Cooking times in recipes never seem to match my oven's efforts. I usually leave them in the oven for 10 minutes longer and switch to fan bake, to get a nice crispy outside. I take them out when they reach 'golden brown' or before they became the colour of Griffin's Gingernuts before they closed the NZ factory and started making (and burning) them in Australia.
- if you are using cow's milk or formula instead of EBM the cooking time will be a few minutes less.