Teething Rusks

(Sneaky little box of rusks tucked in the middle)

The one thing I despise about supermarket rusks is their consistency!! You pretty much just lick them and they fall apart (not literally, but they aren't ideal for little people in my mind) In light of this, I sought out a basic recipe that would best fit Lil'A and his insatiable appetite!! And what I found was perfect, they are so delicious and such a great consistency I was even using them to dunk in my cuppa before bed. I have had people adapt this recipe to reduce sugar quantity or change the type of sugar used, as well as small additives to make them more flavoursome. They are also ideal as you can make them into any shape or size you like!! Best prepared the day before you plan to turn the oven on as they need time to rest

Teething Rusks

• 1 egg, beaten
• 1/2c white sugar (feel free to adjust this quantity or change the type of sugar you use)
• 1/2 tsp vanilla
• 1 c plain flour (if you wish to use a different flour type, give it a go!)

• Combine egg, sugar and vanilla
• Add the flour and mix until dough is stiff (don't be afraid to get your hands dirty!!)
• Lightly flour a flat surface a roll out the dough (use your hands or a rolling pin, depending on what thickness and shape you want your rusks to be)
• Cut the dough into the shape and size you desire (if using a cookie cutter, this dough is able to handle remoulding and further rolling if necessary) and place on a lined baking tray
• Cover the tray with a dry tea towel and leave somewhere cool and dry (pantry/benchtop out of the sun/inside the oven, as long as you remember to take them out before you turn it on!)  for 12 or so hours

Preheat oven 160°C

• Bake until golden and hard, approximately 30 minutes

Just remember, you baked these for your little person!! If you eat them all before they do, you are obliged to bake more!!