Teething Biscuits 
Many teething biscuits crumble and break too easily. These are a little stur-
dier and safer for baby to eat. 

1/4  cup milk or formula 
1 large egg yolk 
1  1/2  tablespoons vegetable oil 
1 teaspoon pure vanilla extract 
1 cup  whole-wheat fl our 
1 tablespoon rolled oats 
1 tablespoon wheat germ 
Pinch of cinnamon 
1 teaspoon sugar 
1 tablespoon nonfat dry milk 

1. Preheat the oven to 350°F. Lightly grease a large cookie sheet. Combine the 
milk, yolk, oil, and vanilla in a medium bowl and whisk to blend. Add the 
fl our, oats, wheat germ, cinnamon, sugar, and dry milk and stir together to 
make a stiff dough. 

2. On a lightly floured work surface, roll out the dough to a  1 ⁄ 4 - inch- thick 
rectangle, and using a cookie cutter or glass with a 3-inch rim, cut into cook-
ies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 min-
utes, or until golden and fi rm.