I’m a little bit obsessed about rusks or teething biscuits I’ve tested tested
teething biscuits I’ve tested tested
teething biscuits I’ve tested tested tested tested for weeks
tested tested for weeks
tested tested for weeks and this recipe for teething biscuits or
and this recipe for teething biscuits or
and this recipe for teething biscuits or wrath is brilliant it basically provides
wrath is brilliant it basically provides
wrath is brilliant it basically provides a lovely firm hard biscuit which
a lovely firm hard biscuit which
a lovely firm hard biscuit which dissolves as the baby chews on it but it
dissolves as the baby chews on it but it
dissolves as the baby chews on it but it doesn’t have any sugar so to start with
doesn’t have any sugar so to start with
doesn’t have any sugar so to start with you want 2 cups of flour any flour that
you want 2 cups of flour any flour that
you want 2 cups of flour any flour that you like then I’m going to mix 1/2 a
you like then I’m going to mix 1/2 a
you like then I’m going to mix 1/2 a teaspoon of baking powder and then a
teaspoon of baking powder and then a
teaspoon of baking powder and then a little bit of a stir and then create a
little bit of a stir and then create a
little bit of a stir and then create a well add 1 egg and then 4 tablespoons of
well add 1 egg and then 4 tablespoons of
well add 1 egg and then 4 tablespoons of fruit purees so I’m using an apple and
fruit purees so I’m using an apple and
fruit purees so I’m using an apple and plum puree you can use any fruit puree
plum puree you can use any fruit puree
plum puree you can use any fruit puree as long as it’s got a nice thick
as long as it’s got a nice thick
as long as it’s got a nice thick consistency like this 2 3 4 start to mix
consistency like this 2 3 4 start to mix
consistency like this 2 3 4 start to mix it like that that is it you’ve just
it like that that is it you’ve just
it like that that is it you’ve just literally got to get your hands involved
literally got to get your hands involved
literally got to get your hands involved and form a nice ball of dough and it’s
and form a nice ball of dough and it’s
and form a nice ball of dough and it’s as simple as that
now it’s coming together I’m just going
now it’s coming together I’m just going to tip out into the surface and just
to tip out into the surface and just
to tip out into the surface and just knead it into a nice ball grab a baking
knead it into a nice ball grab a baking
knead it into a nice ball grab a baking tray with some non-stick parchment paper
tray with some non-stick parchment paper
tray with some non-stick parchment paper I get a piece roll it into a ball and
I get a piece roll it into a ball and
I get a piece roll it into a ball and then a sausage what I want to do is make
then a sausage what I want to do is make
then a sausage what I want to do is make it a bit like a rectangle because then
it a bit like a rectangle because then
it a bit like a rectangle because then it will a little bit flatter surface
it will a little bit flatter surface
it will a little bit flatter surface area because it will be easier for
area because it will be easier for
area because it will be easier for Fiamma or your baby to hold it obviously
Fiamma or your baby to hold it obviously
Fiamma or your baby to hold it obviously depends how big you make them but I
depends how big you make them but I
depends how big you make them but I think you should get about 12 little
think you should get about 12 little
think you should get about 12 little rusks out of these so they have got a
rusks out of these so they have got a
rusks out of these so they have got a little bit of baking powder in which
little bit of baking powder in which
little bit of baking powder in which means they will rise slightly and expand
means they will rise slightly and expand
means they will rise slightly and expand so don’t put them too close together I’m
so don’t put them too close together I’m
so don’t put them too close together I’m now going to lightly dust these with a
now going to lightly dust these with a
now going to lightly dust these with a bit of cinnamon but you could use
bit of cinnamon but you could use
bit of cinnamon but you could use parmesan and make a savory biscuit you
parmesan and make a savory biscuit you
parmesan and make a savory biscuit you could dust them with a little bit or
could dust them with a little bit or
could dust them with a little bit or even into the mix you could put some
even into the mix you could put some
even into the mix you could put some orange zest and again it’s just allowing
orange zest and again it’s just allowing
orange zest and again it’s just allowing them to explore some different flavours
them to explore some different flavours
them to explore some different flavours and textures
and textures
and textures so half of these they’re gonna have a
so half of these they’re gonna have a
so half of these they’re gonna have a little bit of cinnamon
little bit of cinnamon
little bit of cinnamon I smell so good I’m going to just spread
I smell so good I’m going to just spread
I smell so good I’m going to just spread that into it make some actually feel
that into it make some actually feel
that into it make some actually feel nice and fun and then on to these we’re
nice and fun and then on to these we’re
nice and fun and then on to these we’re going to put some grated Parmesan
going to put some grated Parmesan
going to put some grated Parmesan sprinkle them on and then I’m going to
sprinkle them on and then I’m going to
sprinkle them on and then I’m going to press them into each risk so these are
press them into each risk so these are
press them into each risk so these are going to go into my oven which has been
going to go into my oven which has been
going to go into my oven which has been preheated at 180 degrees for about 30 to
preheated at 180 degrees for about 30 to
preheated at 180 degrees for about 30 to 40 minutes so that they’re nice and firm
40 minutes so that they’re nice and firm
40 minutes so that they’re nice and firm so my risks have been in for a good 40
so my risks have been in for a good 40
so my risks have been in for a good 40 minutes already and rock-solid
minutes already and rock-solid
minutes already and rock-solid so leave your rusks on there for a
so leave your rusks on there for a
so leave your rusks on there for a couple of minutes just to cool down tiny
couple of minutes just to cool down tiny
couple of minutes just to cool down tiny bit but you really want to get them on
bit but you really want to get them on
bit but you really want to get them on your cooling trays as quickly as
your cooling trays as quickly as
your cooling trays as quickly as possible and then once they’re nice and
possible and then once they’re nice and
possible and then once they’re nice and cool to store them in an airtight
cool to store them in an airtight
cool to store them in an airtight container because then they’ll keep for
container because then they’ll keep for
container because then they’ll keep for about a week or two and perfect snack
about a week or two and perfect snack
about a week or two and perfect snack your baby to eat anytime
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