Zwieback Toast Teething Cookies
Delight your little one's teething journey with these homemade Zwieback Toast Teething Cookies—gentle, wholesome, and perfectly crunchy! Made with simple ingredients like whole milk, butter, and a touch of sugar, these twice-baked treats are designed to soothe sore gums while offering a safe, satisfying chew. The dough is kneaded to perfection, baked until golden, and then lightly toasted for that signature crisp texture, ideal for babies. With no artificial additives and easy pantry staples, these teething biscuits are a thoughtful, nutritious choice for your child. Plus, they're easy to store and perfect for on-the-go snack time!
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Recipe Information
Ingredients
- 0.5 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoons active dry yeast
- 1 large egg
- 2.5 cups all-purpose flour
- 0.25 teaspoons salt
Instructions
In a small saucepan, heat the milk over low heat until warm but not hot (about 110°F/45°C). Remove from heat and add the butter, allowing it to melt completely. Stir in the sugar until dissolved.
Sprinkle the yeast over the warm milk mixture and let it sit for 5-10 minutes until foamy.
In a mixing bowl, whisk the egg and then add the milk mixture, combining well.
Gradually sift in the flour and salt, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 350°F (175°C) and lightly grease a baking sheet or line it with parchment paper.
Punch down the risen dough and divide it into 20 small, evenly-sized pieces. Shape each piece into a small rectangle about 3 inches long and 1 inch wide.
Place the rectangles onto the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 15-18 minutes until golden brown.
Remove the cookies from the oven and allow them to cool completely on a wire rack.
Once cooled, slice each cookie horizontally into two thinner slices. Place the slices cut-side down back onto the baking sheet.
Return the cookies to the oven and bake at 300°F (150°C) for an additional 15-20 minutes until they are dry, crisp, and lightly toasted.
Allow the Zwieback Teething Cookies to cool fully before serving or storing in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
80 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.6 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
