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

Break eggs into bowl and stir until creamy. Add sugar and continue to stir. Gradually ad 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 or rectangle shapes. Place on a lightly greased cookie sheet. Let stand overnight (10 to 12 hours). Bake at 325 degrees until lightly browned and hard. This will make about 18 durable and almost crumb free teething biscuits. Great for those little gums.