Simple Teething Biscuit Recipes
Updated: Dec 1, 2023
These teething biscuit recipes help you create homemade teething biscuits for your baby at a fraction of the cost of commercial brands.
And, more importantly, you know EXACTLY what they are made with!
When should I give my baby teething biscuits?
All teething biscuits crumble to a certain extent and your baby may be able to bite off small pieces.
So it is important that he is able to chew or “gum” his food efficiently before you consider introducing them.
It is impossible to give a “safe” age for giving teething biscuits to an infant, as one baby may not cope as well with chewing lumps at a particular age than another.
USE YOUR DISCRETION when deciding whether or not to give teething biscuits to your baby.
Always discuss the introduction of teething biscuits – and any other new foods – with your child’s doctor.
Be alert to the risk of choking and never leave him alone with any finger food.
Dealing with choking – tips from the British Red Cross
Using “forbidden” ingredients
EGGS
Egg whites are highly allergenic (see When Can My Baby Eat Eggs for more information), so some parents choose to avoid them for baby’s first year.
Cooking egg whites does not significantly reduce this risk.
Some of these teething biscuit recipes contain eggs – you may wish to delay using these until your baby is at least one year old, or you may like to make the recipes using these egg substitutes.
Alternatively, try these egg free teething biscuit recipes.
When baking for baby, remember that some baking powders may include egg ingredients.
SUGAR
Many of these teething biscuit recipes use sugar, which is often needed to create the right texture.
You may not wish to give your baby sugar, in which case you could try using one of the following substitutes:
- maple syrup
- barley malt
- brown rice syrup
If you use any of these sugar substitutes, reduce the quantity of any liquid in the recipe by 2 fl oz (1/4 cup) for every 8 fl oz (1 cup) of syrup.
Barley malt and brown rice syrup are about half as sweet as sugar.
Never use honey as a substitute for sugar in teething biscuit recipes for a baby under one year of age.
Honey can contain botulism spores, which are heat resistant and are NOT destroyed by cooking.
Please remember that any sweetened biscuits should only be offered occasionally and not on a regular basis.
WHEAT AND GLUTEN
Wheat and gluten may be introduced after 6 months of age, as long as there is no family history of gluten intolerance or food allergy and with the consent of your child’s doctor.
(See Introducing wheat and gluten for more information).
If your child is sensitive to either wheat or gluten, or if you just want to avoid using them in your baby’s food, take a look at our recipes for wheat free teething biscuits, or visit our wheat flour alternatives page for a list of available substitutes and how to use them when cooking for baby.
SALT
Salt is required as an ingredient in a few of our teething biscuit recipes.
In recipes using beaten egg whites, salt is necessary to strengthen them and help them retain their volume.
In some recipes, salt reacts with baking powder and makes the product rise.
In many recipes containing butter, however, salt is unnecessary, as the salt from the butter usually adds enough flavour to the end result.
Salt should not be added to any other baby food recipes (click here to read more about the dangers of adding salt to baby food).
DAIRY
Although cow’s milk is not suitable as a main drink during baby’s first year, small amounts of milk and other dairy products may be safe for use when baking for your baby if there is no family history of dairy allergy and with the consent of your child’s doctor.
Recipes
Vanilla Teether Shapes (DAIRY FREE)
These are extremely hard cookies that stand up very well to gnawing!
1 egg, beaten
4 oz (1/2 cup) sugar
1/2 tsp vanilla
4 oz (1 cup) flour
- Place the egg in a bowl and stir in the sugar and vanilla.
- Add the flour and stir in, until the dough is stiff (if it’s sticky, add a little more flour).
- Roll out on a lightly floured surface, then cut into 8 to 10 shapes (for a more ‘rustic’ look, you can simply shape the dough with your hands, as we do!).
- Allow to stand for 12 hours (it’s a good idea to make these in the evening then leave the dough overnight).
- Preheat the oven to 325 deg F, 160 deg C, then bake until golden and hard (around 30 mins). Cool completely and store in an airtight container.
Italian Cookies (DAIRY FREE)
Whilst still firm, these cookies are a little softer than the ones produced by the recipe above.
2 small eggs
4 oz (1 cup) icing sugar/confectioner’s sugar
4 to 6 oz (1 to 1 1/2 cups) flour
1/2 tsp baking powder
- Using an electric mixer, whisk the eggs with the sugar for around 5 mins, until thickened and creamy.
- Mix the baking powder with the flour, then gradually add the flour to the egg mixture. Increase the amount of flour if the mixture is too sticky.
- Coat the palms of your hands with flour, then shape the dough into cookies.
- Place on a baking sheet/cookie sheet.
- Preheat the oven to 375 deg F, 190 deg C.
- Bake for around 20 mins until golden brown and firm, then cool on wire racks.
- When completely cool, store in an airtight container.
Cinnamon Cookies
10 oz (2 1/2 cups) flour
2 oz (1/2 cup) non fat dried milk powder
2 oz (1/2 cup) wheat germ
1 1/2 tsp baking powder
1 tsp cinnamon
pinch salt
6 oz (3/4 cup) sugar
3 fl oz (1/3 cup) vegetable oil
1 beaten egg
2 oz (1/4 cup) frozen apple juice concentrate, thawed
- Mix the flour, milk powder, wheat germ, baking powder, cinnamon and salt in a bowl.
- Mix the oil and sugar in a separate bowl and beat in the egg.
- Stir in the apple juice, then add enough of the flour mixture to make a stiff dough.
- Place in the refrigerator for 2 hours.
- Preheat the oven to 375 deg F, 190 deg C.
- Roll out the dough and cut into shapes, then place on a greased baking sheet/cookie sheet.
- Bake for 15 minutes, until golden.
Vanilla Biscotti
These have the typical Biscotti texture – they’re very firm, but begin to crumble as they’re gnawed.
4 oz (1/2 cup) sugar
1 1/2 tbsp butter
1 egg
1/2 tsp baking powder
tiny pinch salt
1 tsp vanilla extract
4 to 5 oz (1 to 1 1/4 cups) flour
- Preheat the oven to 350 deg F, 180 deg C.
- Cream the sugar with the butter and beat in the egg.
- Add the vanilla extract, 1 cup of the flour, baking powder and salt and mix the dough well. It should be fairly sticky, but you should be able to gently mould it with your hands. If it’s too sticky, add the extra 1/4 cup of flour.
- Form the dough into a long “log” shape (around 8 inches long) and bake for 20 mins on a greased baking sheet/cookie sheet.
- Allow to cool, then carefully cut into 1/2 in slices with a sharp knife. You should get around 16 slices.
- Place each slice, cut side down, on a baking/cookie sheet, then bake for another 15-20 mins, turning the Biscotti over half way through the cooking time. If they still feel soft, lower the heat and cook for an extra 5 to 10 mins.
- Remove from the oven and cool completely – they get harder as they cool.
Have fun using these teething biscuit recipes to create wonderful homemade teething biscuits for YOUR baby – and maybe for older brothers and sisters too!
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