I love the fact that one of the ingredients in this biscuit is fresh mint. Madelèine certainly needed it! Fun to make, and to give to your dog loving friends.
- 2 14.5 oz cans chicken or beef broth
- 1 tablespoons dry yeast (or 1 package)
- 3 ½ cups all-purpose flour
- 2 ½ cups whole wheat flour
- 1 cup cornmeal
- ½ cup skin milk powder
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh parsley
Pre-heat oven to 300 degrees and prepare 2 baking sheets with parchment paper. Set 2 baking racks in the middle of the oven
- Put the chicken or beef broth in a large measuring up or microwavable bowl and heat to lukewarm.
- Add the yeast and allow to set 10 minutes.
- Meantime, measure out your dry ingredients in a large mixing bowl and chop your mint and parsley. Add the herbs to the flour mixture.
- Add the yeast to the dry mixture while beating with a wooden spoon until it forms a dough.
- Turn onto a well floured surface and roll out with a well floured rolling in to a thickness of ¼”. Cut with a bone shape cookie cutter and place on prepared sheets about ½” apart. The dog biscuits will not spread much so you can crowd the pan a bit.
- Place both baking racks in at the same time changing them out half way through the baking.
- Bake for about 45 minutes. Leave in the oven over-night so that the dog biscuits will be thoroughly dried out.*
* Because this recipe makes quite a bit of dog biscuits, you may have more than your oven can handle at one time. In that case, remove the first batch(es) of dog biscuits and return them to the oven when the last batch is done. If cookies do not dry out, set the oven to 200 degrees and continue drying out the dog biscuits for about an hour.
Yield: depends on size of cookie cutter but around 60 biscuits 3” in size. Biscuits keeps about 1 month in an airtight container.