Heinz Baby Biscotti and Farley Rusks contain sugar as their second ingredient. Almost 30% sugar for a teething biscuit, it just sounds wrong. Even Annabel Karmel devising her ‘nutritious and delicious’ recipes for babies teething biscuits, in my opinion, uses too much sugar.
I searched online and in books for something with less sugar, less butter, and something my little guy could actually get his gnashers into without it disintegrating into a mush in ten seconds. My attempts were pretty disastrous, even the birds turned their beaks up at my offerings… glutinous banana bars, dry oaty biscuits and revolting home made rusks. I still blame the constantly running oven for all of my failed attempts, how could I have known that banana puree and flour would never end in sweet success.
I finally devised a recipe of my own for a baby biscotti with some actual goodness. Wholemeal flour and oats, sweetness from the dried fruits and fresh juice, and some ground spices for extra flavor. Now I’m not saying I particularly enjoy them, but they are OK. Little guy finds them a bit of a challenge, they keep him quiet for five minutes as he soothes his gums on them and tries to crack his way into them.
1/2 cup rolled oats
1/2 cup wholemeal four
1/2 tsp baking powder
1 beaten egg
2 finely chopped dried apricots
small handful chopped raisins or sultanas
1/2 teaspoon cinnamon or mixed spice
Mix together the oats, flour, orange zest, spices, and dried fruit and baking powder.
Add the beaten egg and enough apple or orange juice to bring everything together into a sticky dough.
Gently knead the mixture using extra oats to stop the mixture sticking to the surface. Knead until it stops sticking to your fingers.
Shape into a long flat log and bake for 15 minutes at 180C.
Bake for 6-8 minutes, then flip over the biscotti and bake for another 6-8 minutes.
Allow to cool and store in an airtight container. And don’t leave your little person unsupervised with it!!