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Happy Trail Dog Biscuits
1 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups whole wheat flour
1 cup rye flour
1 large egg
1 cup old-fashioned oats
1/2 cup vegetable oil
1 cup cornmeal
1 3/4 cups beef broth
1/4 cup liver powder
Place oven rack in upper third of oven. Preheat oven to 300°F.
Line a cookie sheet with foil.
In a large bowl, mix the dry ingredients. Add egg, oil and broth.
Mix with a wooden spoon to make a soft dough. The dough should be
soft but firm enough to roll out. If the dough is too moist, add
a little more flour; if too dry, add a little water.
On a floured surface roll out the dough to 1/2-inch thickness.
Cut in 3 1/2 inch dog bone biscuit shapes with a cutter or pattern.
If using a pattern, flour the top of the dough first. Place 1 inch
apart on prepared cookie sheet. Re-roll scraps. With a skewer, prick
a line of dots down centers, halfway through. Bake for 2 hours.
Turn oven off and let the biscuits stand in the oven overnight
to dry out and harden. These can be stored in plastic bags at room
temperature for up to 3 months.
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