Jenny’s Teething Rusks

By Tifposki'sGirl on 12 July 2009 | Viewed 2092 times

Dairy, Egg & Gluten Free.

This is a modified version of another recipe I found online which when tested didn’t work out as well as I had hoped.

The dough in this recipe is not at all crumbly and holds well for moulding and shaping.
Note that if you cook it at too high a temperature or make the pieces to thick it will be quite soft when cooked.

Smaller pieces and the long slow cooking makes it more like the traditional teething rusk.

Ingredients

¼ cup Only Organic banana baby rice cereal
¼ cup Only Organic wholegrain baby rice cereal
1 tab organic sunflower oil
½ tsp mixed spice
½ tsp pure vanilla essence
¼ cup prune juice (or other 100% fruit juice)
¾ cup filtered cold water
½ - 1 cup Healtheries Gluten Free Baking Mix (or similar)

Method

Preheat oven to 150°C.
Blend rice cereal with water. Let mixture sit for a couple of minutes to soften flakes.

Add oil, mixed spice, vanilla, and juice. Blend well then gradually add the gluten free baking mix; knead well to form soft, smooth dough.

Roll out dough to about ½ cm thick and cut into 1x6cm strips. Alternatively, roll into long thin sausages (about ½ cm diameter) and cut about 6cm long then join to form rings.

Place on baking tray and bake until firm - approximately 45 minutes.

Let cool completely then store in an air-tight container

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