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These little crispbreads are just like rusks only a little flakier. They are great for teething babies and really easy to make.
For dairy allergies, check ingredients on bread packaging to ensure no dairy-based ingredients have been added.
Baby crispbread ingredients
- 6 slices wholemeal bread
Method
- Preheat oven to 120°C. Cover a tray with baking paper.
- Remove crusts from bread and cut each slice into two. Lay all of the slices on the tray.
- Bake for one hour.
- Cool and store in an airtight container.
Notes:
- As with all foods like this, your baby needs to be under constant supervision while they are eating to prevent choking. If you give your baby finger foods like this when walking in the pram, make sure they are facing you.
- Sometimes I like to roll a whole slice of bread into a tube before I bake it to make a crispbread stick.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
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