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Guest post: Demystifying Teething Biscuits (and a recipe!)

Guest post: Demystifying Teething Biscuits (and a recipe!)

Melissa Constantinou is the chef and owner of Custom Spoonfuls, a personal chef service in the Boston area. She comes from an extremely food-centric Italian family that has taught her countless tips and tricks about cooking and eating throughout the years. Melissa has transitioned from public relations professional to personal chef and couldn’t be happier as she pursues her passion of cooking every day. When she isn’t cooking or thinking about cooking, she is watching reality television, working out, and playing with her unaffectionate cat, Layla.

Seeing your baby in pain is tough, and listening to them scream is worse, so when teeth come in, you want to relieve their discomfort as soon as possible. Teething biscuits are a great solution: they’re hard, edible tools that distract your baby from the pain and serve as a sweet snack, too. If your sugar cookies always come out hard as rocks: perfect. You should make teething biscuits! After all, the ones that the store cost a fortune, and when you make your own, you can control the ingredients and flavors.

This recipe is awesome for so many reasons: you can make them in any flavor you want (vanilla, orange, almond, lemon, hazelnut, etc.), everyone in the family can enjoy them if they’re jealous of your baby getting to eat cookies, and you can freeze the dough and bake them whenever you’re ready.

These cookies will last for around 1 week or so in a Tupperware container. And remember, the harder the better!


1 cup flour (whole wheat or white are fine)
⅓ cup sugar
2 tablespoons butter
¼ teaspoon salt
½ teaspoon baking powder
1 tablespoon flavoring agent (I like to use almond or orange)
1 large egg


Preheat oven to 350 degrees.

Cream sugar and butter until fluffy. Add egg and beat.

Fold in flour, baking powder, and flavoring agent until combined.

Form dough into a loaf around 9-10 inches long, and place on a greased cookie sheet.

Bake for 25 minutes or until the bottom of the loaf is brown.

After 25 minutes, allow the loaf to cool for 15 more minutes or so and cut into cookies.

Arrange the cookies back on the cookie sheet and bake for another 20 minutes.

As the cookies cool, they will get harder and the flavors will intensify. Use as needed, and enjoy!


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The post Guest post: Demystifying Teething Biscuits (and a recipe!) appeared first on Spilling the Beans - Magic Beans.

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