Some notes before beginning:
- Because these are treats for canines please review all ingredients before starting for any potential issues given your dog's medical history.
- The dough does not rise when baking in the oven. The oven time is to dry out the dog treat and make it crunchy.
- Use parchment paper or silicone baking mats like these from Silpat.
- If you can find it, sodium free Herb-Ox is the recommended granulated beef bouillon.
- If you’re nervous or unsure talk to your veterinarian before proceeding.
This beef flavored dog treat is almost a guaranteed hit. It contains multiple types of grains and simple ingredients a person can pronounce. This recipe has been in my mother's kitchen for as long as I can remember. She made these even when we no longer had a dog. My stepfather did house calls for his job and found them handy for winning over the four-legged critics.
Enjoy! If you have any feedback, contact information is in the footer.
- Krypton -
Ingredients
- 1 cup whole wheat flour
- 3/4 cup non-fat dry milk
- 1/2 cup flour + more for rolling
- 1/2 cup oats
- 1/4 cup yellow cornmeal
- 1 tablespoon sugar
- 1/3 cup butter, cut into cubes
- 1 egg
- 1/2 cup hot water
- 1 tablespoon granulated beef bouillon
Equipment
- Large mixing bowl
- 2 Small bowls
- Pastry cutter
- Rolling pin
- At least two baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Mise en Place
- Preheat the oven to 300° Fahrenheit (150° Celsius)
- Line baking sheets with parchment paper or silicone baking mats
La Cuisson
- In a large bowl mix together the first six dry ingredients until well combined.
- Use a pastry cutter or fork to cut in cold cubes of butter.
- In a small bowl beat the egg and then stir into the dough with a fork.
- In a small bowl combine the hot water and the granulated bouillon. Slowly add the broth concentrate into the dough mixture while stirring with a fork.
- Knead the dough for 5 minutes, turning on a floured surface.
- Divide dough in half. Roll out to a 1/2" thickness on a floured surface.
- Cut into desired shapes and lay out on cookie sheets.
- Bake for 30 minutes until the biscuits are dry and firm. Reminder: The dough will not rise or drastically adjust shape. The goal is to dry the dough.
Let cool completely before placing the biscuits in an air-tight container. Refrigerate or freeze as the biscuits do not have preservatives. They will last several weeks in a refrigerator and several months in a freezer.
