Age: 7 months +
Make as many as you need.
1 loaf of bread
Cut the crusty ends of a loaf into thick fingers, after trimming and discarding any very thin edges. For fast, more even baking, put the fingers on a cooling rack in the oven, rather than on a solid tray. Bake at 100c for at least half an hour, depending on the thickness and staleness of the bread. The crusts should be dry and hard, but not completely crisp and dry right through. (They break more easily if they are too dry.)
Spread very lightly with marmite or other spreads before baking.
these should keep well if in an air tight container