Gourmet Dog Biscuits Recipes

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.
• *Available at sweetc.com.

Steps:

• Preheat oven to 350 F degrees.
• In a large bowl combine all ingredients together and make a thick dough.
• Knead on a slightly floured countertop for about 4 minutes until the dough is nice and smooth.
• Sprinkle a little more flour over the dough to make rolling easy.
• Roll out the dough to about 1/2 inch thickness.
• Use cookie cutters or a small drinking glass.
• Bake on a ungreased cookie sheet for about 22 minute.
• Let doggie biscuits cool for at least 1/2 hr before serving.
• To keep fresh, package these in sealed containers.
• Try different flavors of baby food.
• Yield- depending on size.

Steps:

• Preheat oven to 350°F
• Grease 3 baking sheets.
• Chop the liver finely, by hand or in food processor.
• Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver.
• Add enough water to make a firm but slightly sticky dough.
• Spread evenly on the sheets about 1/2" thick.
• Dip a small dog-biscuit shaped cutter in flour before cutting out each portion.
• Remove uncut parts. Spread out on another cookie sheet and repeat. Bake 1 hour.
• Store in airtight container in fridge for 2 weeks.