There’s nothing like a serving of comfort food to cure what ails ya, and when your baby is teething, comfort is a valuable commodity. You’ll do anything to help your child feel better and she’ll be grateful for whatever you can offer to take away the pain and discomfort.

Tie on your apron and take out the baking implements. Teething biscuits are simple to prepare and it’s very gratifying to know that you’ve made something yourself that can be of assistance to her plight. Like chicken soup for influenza, teething biscuits are more than just a treat.

Vanilla Flavored Teething Biscuits

Ingredients:
1 cup sugar
2 eggs
1 tsp vanilla
2 1/4 cup flour

Directions:
Beat eggs together in a medium sized bowl until foamy. Mix in the sugar, vanilla, and flour. Roll to 1/4 inch thickness then cut into rings or sticks. Transfer to a greased cookie sheet. Allow to stand uncovered overnight to dry. The next morning, bake at 325 F (160 C) for about 30 minutes or until hard and dry. Allow to cool before storing in airtight containers.

If you prefer a vegan recipe, this eggless version will make you very happy.

No-Egg Teething Biscuits

Ingredients:
1 cup fruit juice
1 cup flour
1 cup baby cereal

Directions:
Put all ingredients into a mixing bowl and stir together until well combined. Roll out on a floured board and cut into shapes. Bake for approximately 20-30 minutes at 350 F (175 C). These biscuits can be frozen for storage and your baby might even enjoy sucking on a partially defrosted one. The cooling on the gums will feel wonderful.

For a more continental version, try these Italian teething biscuits, known as ‘Ossi Dei Morti’.

Ingredients:
3 eggs
2 cups confectioners’ sugar
2 cups all-purpose flour
1 teaspoon baking powder

Directions:
In a medium bowl, whip the eggs and sugar together at high speed with an electric mixer. Mix for approximately 8 to 10 minutes, until mixture becomes thick and pale. Combine the flour and baking powder together. Gradually add flour to egg mixture. If the dough is still tacky, simply add more flour.

On a lightly floured surface, roll dough into long sausage shapes, about 1 inch in diameter, and the length of your cookie sheet. Cover with a clean towel, and leave them to sit out overnight.

Preheat oven to 350 F (175 C). Remove dough from cookie sheets and place on a lightly floured surface. Cut into 1 inch long pieces, and return them to the cookie sheets. Bake for 15 to 20 minutes, until light brown. Place on wire racks to cool. Store for up to a month in an airtight container.

Your baby can munch, slobber and drool to her heart’s content while sucking the goodness out of your homemade teething biscuits.