Print Recipe

Teething Crackers



  • 2 1/4 cups whole wheat flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt (optional)
  • 2 tablespoons granulated sugar
  • 1 egg, beaten
  • 2/3 cup milk


  1. Heat the oven to 325 degrees F.
  2. In the food processor or in a large bowl, stir together the flour, cornmeal, salt and sugar.
  3. Add the egg and mix well.
  4. Blend in enough of the milk to form a dough that will hold together in a cohesive ball.
  5. On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. With a sharp knife, cut the dough into 1 1/2 x 3-inch rectangles.
  6. Place them on a lightly greased or parchment-lined baking sheet.
  7. Prick each cracker 2 or 3 times with the tines of a fork.
  8. Bake for 60 to 70 minutes, or until the crackers are thoroughly dry.
  9. Cool on a rack.

Yield: 10 to 15 crackers

These crackers should be hard. If necessary, put them back in the oven for a few extra minutes.

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