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Most Favorite Dog Biscuits
by Val D'Ippolito
People can eat these biscuits, too, but the sugarless, salt-free dough is bitter before baking, and its toasty-flavor and hard texture when cooked rivals that of bones. Multi-grain oatmeal (uncooked) is made from 100 percent natural rye, barley, oats, and wheat.
3 cups whole-wheat flour (spoon and sweep)
2 cups multi-grain oatmeal (or old-fashioned oats)
1/4 cup wheat germ
1/4 cup non-fat dry milk powder
1 1/4 cups water
1/3 cup creamy peanut butter
1 large egg
1/2 teaspoon garlic powder
1. Center a rack in the oven and preheat oven to 275 degrees F. Line a large baking sheet with parchment paper.
2. Toss the whole wheat flour, multi-grain oatmeal, wheat germ and powdered milk in a large bowl to blend thoroughly. Blend the water, peanut butter, and egg in a food processor or blender until smooth. Add to the dry ingredients and stir until well blended. (Dough will be stiff. You might find it easier if you use your hands to knead the mixture together.) Dough will be a little moist and just slightly sticky.
3. Roll or pat the dough to a 1/2-inch thick layer. Cut out biscuit shapes with a 3-inch bone-shaped cookie cutter. Roll scrap dough into another 1/2 inch thick layer and cut out additional cookies. Place on baking sheet and bake for about 1 1/2 hours. For crisper, drier biscuits, bake an additional 60 to 90 minutes. Store in an airtight metal container.
Makes 3 dozen.
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