I was going to post this anyway in reply to a question on the BLW thread but saw this and thought I might as well make it a reply!
I haven't made these so can't vouch for them (sorry!) It is taken from 'Finger Food for Babies and Toddlers' by Jennie Maizels
Makes about 20
225g (8oz) plain flour
half tsp bicarbonate of soda
1 tsp cream of tartar
50g (2 oz) softened butter
25g (1 oz) caster sugar (optional)
50 g (2 oz) yoghurt
65ml (2 and a half fl oz) semi-skimmed milk
half egg, beaten
Preheat the over to 180C/350F/Gas mark 4
Sift flour with bicarb of soda and cream of tartar
Cream together the butter and sugar, then gradually stir in the flour
Using hands or electric mixer work the mixture until it resembles breadcrumbs
Combine yoghurt, milk and egg, add to the flour mixture, stirring till a dough is formed. Knead the dough a little with your hands.
Take a walnut-sized piece of dough, roll between hands into a finger shape then flatten using your palm.
Place on a greased baking sheet and bake for 20 minutes. Lower the temp to 120C/250F/Gas mark 1/2 and cook for a further 15-20 mins till the rusks have dried out.
Remove from over and place on wire rack to cool completely before serving.
Notes:
Youghurt, milk and egg contect provide a good dose of calcium and protein
They are a good source of carbohydrate which is important for energy levels
Store in airtight container for up to 1 week. Freeze for up to 6 months. To defrost, wrap in foil and bake at 160C/325F/Gas mark 3 for 15 minutes
For a soft-centred toddler treat, take rusks out of the oven after the first 20 minutes of baking. Delicious with butter!
