Teething Crackers

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

Yield: 10 to 15 crackers

Ingredients

• 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

Instructions

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.