Sweet Potato Teething Biscuits

Learn how to make nutritious and comforting Sweet Potato Teething Biscuits for baby with this easy method. These baby rusks are soft and a great for babies 6 months and up.

INGREDIENTS

• 1 cup whole wheat flour
• 1/4 cup unsalted butter (regular or plant-based, softened at room temperature)
• 1 teaspoon baking powder
• 1/4 cup mashed roasted sweet potato
• 1/4 cup unsweetened plant milk (oat, almond, rice, soy)
• 1 egg yolk (optional)

DIRECTIONS

1. Preheat the oven to 375° F and line a baking sheet with parchment paper.
2. Add the flour, butter, and baking powder to a medium bowl. Mix together with a fork (or clean hands) to form crumbs.
3. Add the sweet potato and milk and use a spoon to mix together. The batter will be thick.
4. Gather the batter into a ball and place onto a sheet of lightly floured parchment paper. Sprinkle with a little additional flour and place another piece of parchment on top. Roll out the dough between the parchment to about 1/4-1/2-inch thick.
5. Cut out rounds or cut into 1×4-inch rectangles. (I used a 2-inch round cookie cutter.) Place onto the prepared baking sheet. Re-roll the dough as needed to finish cutting out the biscuits.
6. Optional: Brush each biscuit with a little egg yolk.
7. Bake for 20-22 minutes, or until golden brown around the edges and on the bottoms. Remove from the oven and let cool on the baking sheet.