Recipe by Olha
Good and pure ingredients are used in these baby biscuits.
Top Review by Food Snob in Israel
I am going to totally disagree with everyone on the list. Pasturized honey is fine. Cooked honey (as it is here) is TOTALLY fine and the truth is, milk and soy (and even gluten in the wheat) may be BIGGER problems than botulism from honey would ever be. Botulism is extremely rare, btw. Please do your OWN research before cooking for your baby. Use your OWN assessment of your child's risk factors for disease and cook accordingly. I would DEFINATELY use this recipe (looks like the best one on here) if I had access to soy flour and powdered milk, which I don't in the country I'm in.
- 1 egg
- 1 tablespoon honey or 1 tablespoon maple syrup
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
- 1 tablespoon soy flour
- 1 tablespoon wheat germ
- 1 tablespoon instant nonfat dry milk powder
- 1 cup whole wheat flour, more if needed
Directions See How It's Made
- Preheat the oven to 350°F and use ungreased cookie sheets.
- Put the egg in a large mixing bowl and beat well. Add the honey and sugar and blend. Add the salt, soy flour, wheat germ, dry milk, and whole wheat flour and mix thoroughly. Dust a working surface and your rolling pin with whole wheat flour, and have some extra handy. Roll the dough into a rectangle about 9 by 12 inches, and about 1/4 inch thick. Sprinkle the dough with a little whole wheat flour if it is sticky, lifting and moving the dough as you are rolling it out so it won’t stick to the surface.
- Trim the edges neatly and cut the dough into strips 1 inch wide by 2 1/2 inches long. Place the biscuits on the cookie sheets about 1/2 inch apart.
- Bake for 7 minutes or until colored on the bottom. Turn them over, using a spatula, and continue to bake for about 4 more minutes. Remove from the oven and cool on racks. Store in an airtight container or wrap well and freeze. Do not give under a year old if you are worried about honey or your child having allergies to milk.
- The Fannie Farmer Baking Book.