Recipe By Maria
Published Nov 22nd
Prep - Cook - Additional - Ready In -
Servings 4 dozen Calories 134.3

A German, twice-baked cookie with a crisp sugar crust.

Recipe Ingredients

  • 1 cup milk
  • 4 tablespoons butter, cut into pieces
  • ¼ cup honey
  • ½ teaspoon salt
  • ⅓ cup white sugar
  • 1 (.25 ounce) package active dry yeast
  • ¼ cup warm water
  • 1 egg
  • 4 cups all-purpose flour
  • ½ teaspoon freshly grated nutmeg

Cooking Directions

  1. 1 Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
  2. 2 In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
  3. 3 Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
  4. 4 Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
  5. 5 With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.

Nutrition Facts

  • Calories 134.3
  • Carbohydrate 25 g
  • Cholesterol 13.7 mg
  • Fat 2.6 g
  • Fiber 0.6 g
  • Protein 2.9 g
  • Saturated Fat 1.5 g
  • Sodium 69.9 mg
  • Sugar 9 g


  1. Great for moms! I have a very picky teether also it makes alot!
  2. I made these for my grand baby. He loves them. I made them just as the recipe says but next time I will try to make them a little skinnier (width-wise) so his little hands can hold them better. The size of the cookie was too large for his hands. Great recipe. I will definitely - Read more ...
  3. Great for my little princess to munch on! We substituted brown sugar for the honey. They came out great. Though my little one is a bit young (5 mos) we don't really have to worry about these breaking off in her mouth. We kinda check out the toast before we give it to her to - Read more ...
  4. My first son absolutely lived on Zwieback toast and when I had my second son 10 months ago I was so sad to learn they didn't make them anymore. I have tried every other kind of teething biscuit I could find and none came close to Zwieback until I found this recipe. SO awesome. Hard - Read more ...
  5. I had good luck with this recipe. It turned out just as I had hoped. But I wouldn't really call them cookies. They are good with a little butter on them for breakfast; slightly sweet and tasty!
  6. Just made these a couple of hours ago. I subbed dark brown sugar for the honey and made the dough in the bread machine. These rose a lot more than I thought they would but both kids (8 mo and 4 yo) love them and have been munching on them this evening. I did sprinkle - Read more ...
  7. These turned out great! Following the advice of another reviewer I made these in my bread machine. I have a 5 month old daughter and 8 month old niece- I can't wait to share them. My 7 year old loves them with milk!
  8. Very easy to make and great tasting cookies. If you've never had them they are like a very mild biscotti. Great snacks!
  9. This is a good basic recipe for zwieback toast a popular teething biscuit. The biscuits are firm and plain with a hint of sugar and nutmeg. I usually add 1/8 tsp cinnamon and 1/2 tsp. of vanilla to my recipe. These biscuits are perfect for dipping in milk. My grandchildren love Zwieback toast as a - Read more ...

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