Teething Biscuits

1 1/2 cups unbleached flour

1/2 cup whole wheat flour

1/2 cup maple syrup

3 tablespoons applesauce

Heat oven to 300. Place all ingredients in a medium bowl and stir with a wooden spoon until dough begins to hold together. Dust counter with flour, then transfer contents of bowl to counter.

Knead lightly until the dough is smooth, about 3 minutes. (If the dough is difficult to handle, dust with a little more flour)

Roll out with a rolling pin until 1/3 inch thick. Cut out biscuits using an inverted cup and a clean soda-bottle cap (or your thumb) for the hole in the middle, or use a doughnut cutter ($3 for 2.5 inch cutter, cooksdream.com)

Transfer biscuits to a greased cookie sheet.

Bake until barely browned, about 35 minutes. Let cool completely on cookie sheet. They're ready to eat now (under supervision, of course) They'll harden slightly more if you leave them out overnight. Store for up to 2 weeks in an airtight container.

Also good for "bigger" kids dunked in cold milk!!