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DAIRY FREE Italian Cookies (Teething Biscuits)









Delicious, dairy-free teething biscuits, with an Italian twist.


Food Allergies
Peanut
Egg


Ingredients
2 eggs (small)  
4 oz of icing sugar or confectioners\\\\\\\' sugar  
4 oz of flour   
Half of a tsp of baking powder   


Directions
Using an electric mixer, whisk the eggs with the sugar for around 10 minutes, until the mixture is thick.
Mix the baking powder with the flour, then gradually add the flour to the egg mixture. Increase the amount of flour if the mixture is too sticky.
Roll the dough out into long strips, around 1 1/2 in wide, on a lightly floured surface.
Place on a baking sheet/cookie sheet.
Cover with a clean tea towel and allow to sit for 12 hours.
Preheat the oven to 375 deg F/190 deg C.
Cut the dough into 1 1/2 inch pieces and return to the cookie sheet.
Bake for around 20 minutes until golden brown and cool on wire racks.