Baby food supplement biscuits
Overview
My eight-month-old baby doesn’t like rice cereal and prefers biscuits. However, the finished biscuits I buy contain too many additives, so I still want to give them to the baby as little as possible. I used salted butter, so I didn't add salt. Babies are prone to eczema, so I didn't add egg whites, only one egg yolk, and no sugar. I was afraid that the baby would choke, so the proportion of butter was a little higher. It was made very soft and easy to break, and would not get stuck in the throat.
Tags
Ingredients
Steps
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Melt the butter in a pan over low heat and pour it into a small basin,
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Use an electric egg beater to beat the butter for one minute. You don’t need to make it this way. You can also use an ordinary manual egg beater. Then add egg yolks and low-gluten flour and mix into a uniform dough.
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Just make it like this, as long as you can hold it together into a small ball, it doesn’t have to be a big smooth dough,
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Knead the dough into small pieces and place it on the baking sheet, leaving some space in the middle and not too close together.
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Use your thumbs to press it into a "margarita" cookie shape. I think this is easier, so I chose this shape. Put it in the oven at 180 degrees upper and 170 degrees lower and bake for 20 minutes,
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It's still very hot after baking, just let it cool in a ventilated and dry place before eating
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Delicate and soft, no sugar, especially suitable for children!
