Sherry Yard’s dog bis­cuits

50 min­utes. Makes about 3 dozen 3-inch cook­ies

Los Angeles Times - - THE PETS ISSUE -

4 eggs, di­vided

2 ta­ble­spoons veg­etable oil

1 ta­ble­spoon honey

1 cup chicken broth 2 1⁄ 4 cups (10 ounces) whole wheat flour 1 cup plus 3 ta­ble­spoons (5

ounces) all-pur­pose flour

About 1⁄ 2 cup plus 2 ta­ble­spoons (3 ounces) corn­meal

1 cup peanut but­ter

1. Heat the oven to 375 de­grees. In a large bowl, whisk to­gether two eggs, the oil and honey. Whisk in the chicken broth.

2. In the bowl of a stand mixer fit­ted with the pad­dle at­tach­ment, com­bine the whole wheat flour, all-pur­pose flour and corn­meal. With the mixer on medium speed, slowly pour in the chicken broth mix­ture, then add the peanut but­ter. Mix un­til the dough comes to­gether, about 1 minute.

3. Di­vide the dough in half. Roll out each ball of dough ap­prox­i­mately 1⁄2- inch thick. Cut into de­sired shapes us­ing small (3- to 4-inch) cookie cut­ters. Place on bak­ing sheets sprayed with cook­ing oil.

4. Whisk the re­main­ing two eggs and brush the egg wash lightly over the cook­ies. Al­low to dry for 10 min­utes and brush with the egg wash a sec­ond time (the sec­ond wash is op­tional but gives the cook­ies a darker brown color). Bake un­til firm and a rich golden brown, about 30 min­utes, ro­tat­ing half­way for even bak­ing. Bak­ing time will vary depend­ing on the size of the cook­ies.

NOTE: Adapted from a recipe by Sherry Yard. Dog bone cut­ters can be found at se­lect cook­ing and bak­ing sup­ply stores, as well as online.

Glenn Koenig Los An­ge­les Times

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