Egg Free Teething Rusks

serves
8time needed
prep cookingredients
4difficulty
easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Ice Water
NUTRITION INFORMATION | ||
---|---|---|
Qty per 10g serve |
Qty per 100g |
|
Energy | 624kJ | 5981kJ |
Protein | 0.63g | 5.99g |
Fat,total | 8.2g | 78.4g |
-saturated | 1.56g | 14.99g |
Carbohydrate | 3.63g | 34.73g |
-sugars | 0.5g | 4.79g |
Dietary Fibre | 0.06g | 0.6g |
Sodium | 46mg | 437mg |
Ingredients
- 1 gram Plain Flour
- 1 cup Infant Rice Cereal plain or flavoured
- 3 tbsp Canola Oil
- Ice Water
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Method
- Preheat oven to 170 degrees.
- Mix together the flour and rice cereal.
- Gently stir in the oil, and add a little ice water a tiny bit at a time until the mixture forms together to become a dough.
- Roll out the dough to a thickness of about 8mm and cut into fingers or your desired shape.
- Bake on a lined baking tray for 10 - 12 minutes or until just starting to turn golden in colour.
- Cool completely and store in a sealed air-tight container for up to a week.