2 eggs
1 c. sugar (white or brown)
2 to 2 1/2 c. flour (white or whole wheat)

Break eggs into a bowl and stir until creamy. Add sugar and continue to stir. Gradually add enough flour to make a stiff dough. Roll out between 2 sheets of lightly floured wax paper to about 3/4 inch thickness. Cut in round shapes. Place on lightly greased cookie sheet. Let stand overnight (10 to 12 hours). Bake at 325 degrees until brown and hard. This will make about 12 durable and almost crumb free teething biscuits.