Healthy Baby Rusks Teething Biscuits

Step 1

Watch the quick recipe video before you get started, scroll up a little to find it

Step 2

Check the notes at the bottom of the recipe for little bits of extra info and help

Step 3

Peel and chop the sweet potato

Step 4

Place into a saucepan and cover with water, add the tea bag to the water

Step 5

Boil  sweet potato until tender

Step 6

Remove the tea bag and drain the majority of the liquid, leave a minimal amount, 1-2 tsp to help with the puréeing

Step 7

Purée the sweet potato, yield should be approximately 3/4 of a cup

Step 8

In a bowl Add oat flour, sweet potato purée and oil

Step 9

Mix with a wooden spoon or similar until a ball forms

Step 10

Line a baking tray with baking paper or a silicone sheet

Step 11

Place the dough on the baking paper and roll to approximately 5mm thick

Step 12

Take a knife and score the dough into large shapes that your baby will be able to grasp

Step 13

Bake at 180 degrees Celsius 350 degrees Fahrenheit for 20-25mins, until firm to touch and golden on the edges

Step 14

Cool

Step 15

Snap the rusks along the score marks

Step 16

Store in an airtight container