HARD, ROUND TEETHING BISCUITS

2 eggs
1 cup sugar (white OR brown)
2 to 2 1/2 cup four (white, whole wheat, or combination)

Break eggs into a bowl and stir until creamy. Add sugar and continue to stir. Gradually add enough flour to make a stiff dough. Roll out between two sheets of lightly floured wax paper to about 3/4 inch thickness. Cut in round shapes. Place on a lightly greased cookie sheet. Let it stand overnight (10 - 12 hours).

Bake at 325 degrees F until browned and hard.

This will make about twelve durable and almost crumb-free teething biscuits.

Another suggestion (still quoting from the cookbook):

Harden almost any bread by baking it at a very low temperature (150 to 200) for 15 to 20 minutes. Whole-wheat, rye, or pita are good breads to cook this way.

The cookbook also lists "Banana Bread Sticks," "Oatmeal Crackers," and "Homemade Graham Crackers," all for teething