|Brown sugar||1 Cup (16 tbs)|
|Unbleached flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
In a bowl, beat the eggs until foamy.
Beat in the sugar and, when the sugar dissolves, add the flours.
Beat until the dough is thick and only slightly sticky.
You may have to add up to 1/2 cup more flour.
Flour your hands and shape tablespoons of the dough into chubby logs slightly narrower than the width of your baby's mouth.
Arrange the logs on lightly oiled baking sheets.
Bake in a 300-degree oven for 30 minutes.
Reduce the oven temperature to 200 degrees and bake for 15 minutes.
Turn each biscuit over and bake for 10 minutes longer, or until very hard and brown, but not burned.
Cool thoroughly before using.
These crumble-free cookies will keep almost indefinitely in an airtight container.