Crunchy Dog Biscuits Recipe 465

CRUNCHY DOG BISCUITS RECIPE - (4.6/5)

Steps:

• Pulse flours, cornmeal, oats, wheat germ, brown sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with pea-size butter lumps. Add 1 cup water and pulse until a coarse, dense dough forms. Turn out onto a lightly floured surface and knead in parsley and mint until well distributed. Gather, then halve dough with scraper. Form into 2 balls and flatten each into a 6-inch disk. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Grease 2 large baking sheets. Roll out 1 disk of dough into a round (1/3 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, wrap in plastic and chill until firm.) Cut out as many biscuits as possible and arrange about 1/4 inch apart on 1 baking sheet. Gather scraps and reroll, then cut out more biscuits. Repeat with remaining dough, using other baking sheet. Whisk together egg and 1 tablespoon water. Brush biscuits with egg wash and bake, switching position of sheets halfway through, until tops are golden brown, about 35 minutes total. Turn off oven and dry biscuits in oven overnight. Cooks' note: Biscuits keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 month.

DOG BISCUITS

Steps:

• Preheat oven to 350°. Combine flour, wheat germ and cinnamon. Stir in remaining ingredients. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. bone-shaped cookie cutter., Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack), 30-35 minutes. Cool on a wire rack. Store in an airtight container.

DOGGIE BISCUITS I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Mix together whole-wheat flour, all-purpose flour, cornmeal and oats. Make a well in the center of the dry ingredients and gradually pour in water, oil, eggs, peanut butter and vanilla. Mix well.
• On a flat surface use a rolling pin to roll out the dough. Cut the dough into dog biscuit shapes using a cookie cutter. Place the biscuits onto the prepared cookie sheet.
• Bake the cookies for 20 minutes. After the biscuits have cooked 20 minutes turn off the oven off but let the biscuits remain inside the oven for another 20 minutes to harden.

DOGGIE BISCUITS II

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.
• In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.
• Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.

CRUNCHY PEANUT BUTTER DOG COOKIES

Steps:

• Preheat oven to 350*.
• Mix together eggs, peanut butter and honey, if using.
• Add flour and mix until crumbly.
• Add water 1/8 cup at a time and mix with your hands.
• You may have to add a little bit more water to make dough hold together.
• Roll dough to 1/4 inch thick.
• Cut into shapes or use pizza cutter and cut into squares.
• Place on parchment lined cookie sheets.
• Bake 12 minutes, flip and bake 10 minutes more.
• Store in the refrigerator.