W Is For Whole-Wheat Teething Biscuits
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
63
Spice
41
Sweetness
42
Sourness
40
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
1 cup
Milk1 large
Egg Yolk1.5 tbsps
Vegetable Oil1 tsp
Pure Vanilla Extract1 cup
Wheat Flour (whole-)1 tbsp
Rolled Oat1 tbsp
Wheat Germ1 tsp
Sugar1 tbsp
Dry Milk (non-fat)Directions:
1
1 Preheat the oven to 350 degrees
2
Lightly grease a large cookie sheet
3
Combine the milk, yolk, oil, and vanilla in a medium bowl and whisk to blend
4
Add the flour, oats, wheat germ, cinnamon, sugar, and dry milk and stir together to make a stiff dough
5
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 3-inch rim, cut into cookies
6
Transfer to the prepared sheet, spacing 2 inches apart
7
Bake for 15 minutes, or until golden and firm
8
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 3-inch rim, cut into cookies
9
Transfer to the prepared sheet, spacing 2 inches apart
10
Bake for 15 minutes, or until golden and firm
11
1 Preheat the oven to 350 degrees
12
Lightly grease a large cookie sheet
13
Combine the milk, yolk, oil, and vanilla in a medium bowl and whisk to blend
14
Add the flour, oats, wheat germ, cinnamon, sugar, and dry milk and stir together to make a stiff dough
15
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 3-inch rim, cut into cookies
16
Transfer to the prepared sheet, spacing 2 inches apart
17
Bake for 15 minutes, or until golden and firm
18
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 3-inch rim, cut into cookies
19
Transfer to the prepared sheet, spacing 2 inches apart
20
Bake for 15 minutes, or until golden and firm