Yield: 48 Servings
|1½ cup||Unbleached all-purpose flour|
|1½ cup||Whole-wheat flour|
|2 tablespoons||Nonfat dry milk powder|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground nutmeg|
|1½ teaspoon||Ground allspice|
|1||Egg, slightly beaten|
|1 cup||Water (use 1 to 1-1/4 cups water)|
Stir together flours, cornmeal, dry milk powder, cinnamon, nutmeg and allspice in a large bowl. Add egg, then begin adding water gradually, stirring with a wooden spoon. Add just enough water to produce a very stiff dough. If you add too much water and dough is no longer stiff, add a little more flour. Knead the dough with your hands to create a smooth texture.
Preheat oven to 350°F. Roll out dough ¼ inch thick. (It helps if the top and bottom of the dough are lightly floured.) Use a cookie cutter to cut out biscuits. Place biscuits about ½ inch apart on lightly greased cookie sheets. Bake for about 45 minutes to 1 hour. The biscuits should be lightly browned and should not be moist inside. Turn off oven and leave biscuits inside without opening oven door for 5 hours, or overnight, to let them harden. Store in an airtight container. Yield: About 4 dozen (3-by-1-inch) biscuits.
This recipe appeared in the St. Louis Post-Dispatch on Dec. 14, 1996. The recipe is from "Gourmet Dog Biscuits: A Cookbook of Tasty Treats for Your Favorite Fido" by Carole Horstmeyer. According to the article, the book is available at Borders Books and Music in Sunset Hills, MO, at Dora-Bunny's Boutique in St. Charles, MO, and at Cornucopia, and Whiskers and Wags in Kirkwood, MO. To order from the author, send $9.90 ($7.95 plus $1.95 postage and handling) to: Gourmet Dog Biscuits Book, c/o Crafts and Cre-"ate"-tions, P.O. Box 25434, St. Louis, MO 63125.
Posted to Digest bread-bakers.v097.n001 Recipe by: Gourmet Dog Biscuits: A Cookbook of Tasty Treats . . .
From: Julia West <classact@...> Date: Fri, 03 Jan 1997 00:55:36 -0600