I have a whole week off for Thanksgiving! You know what this means, right? More time for baking dog biscuits for Maggie and all of her four legged friends.
She is the pickiest dog ever, and she loves this recipe. Surprising since chicken isn't among the ingredients...
- 1 1/8 cup whole wheat flour
- 1 1/8 cup unbleached white flour
- 1/2 cup peanut butter or other nut butter
- 1 cup water
- 2 tablespoons vegetable oil
Preheat oven to 350 degrees. Blend wheat flour and white flour in a bowl. Set aside. Combine vegetable oil, peanut butter, and water.
Add flour, one cup at a time, forming a dough. You will need to blend the final flour by hand, kneading until a nice firm ball of dough is formed. (Takes a bit of kneading.) Let ball of dough stand for about 10 minutes to allow the gluten to relax. Makes for easier rolling.
Roll dough to about 1/4 inch thickness on a sheet of waxed paper. Cut with desired cutter. Re-roll scraps to make more biscuits. How many biscuits you get depends on the size of the cutter you use.
Bake on an ungreased cookie sheet for about 25 minutes, turning the pan a couple of times during baking. Cookies should be hard to the touch before removing from the oven. You may need to increase baking time. Do this in five minute increments. The smaller the biscuit, the less time it seems to take.