Recipe for Zwieback Biscuits
The word “zwieback” is German in origin and means “twice baked” – which describes these crunchy teething biscuits (or rusks) perfectly.
After trying this recipe, you may also like to visit our baby bread sticks page to discover other ways to create your own “twice baked” teething biscuits.
If you are not sure whether or not to introduce zwieback toast to your baby, read the information on our main teething biscuits page. You will also find details about the ingredients used in all of our teething biscuit recipes and whether or not they may be safe for YOUR baby.
Remember: Always discuss the introduction of ANY new foods with your child’s doctor.
1 package active dried yeast
4 fl oz (1/2 cup) milk
2 oz (1/4 cup) sugar
2 oz )1/4 cup) butter
1/4 tsp cinnamon.
1/4 tsp nutmeg
3 eggs (unbeaten)
12 oz (3 cups) flour
Gently warm the milk until tepid and add the yeast. Set aside for 5 mins, to allow the yeast to activate.
Melt the butter and add to the mixture, along with the sugar, cinnamon, nutmeg and eggs. Stir until thoroughly combined.
Add enough of the flour to form a dough, then knead well until the dough is smooth – you may need to add extra flour as you knead.
Set the dough aside and leave it to rise.
Once it has doubled in size (around 1 hr later), divide it into 3 equal pieces and form into “rolls”.
Place on an ungreased baking/cookie sheet and allow to rise again (around 30 mins).
Bake for 20 mins at 400 deg F, 200 deg C, then cool.
Lower the oven temperature to 200 deg F, 100 deg C and slice the rolls into 1/2″ slices.
Return to the oven and bake for a further 15 mins, until the zwieback toast is dry and hard.
I was nervous at first how this recipe would work with so many steps and a crawling baby underfoot. But there was nothing to be worried about!
Once you get started this recipe flows right through, no problem. My daughter loves to chew on these & I don’t have to worry about all sorts of chemical ingredients. They are great for both of us!
Jennifer – West Lafayette, US