Yield: 3 Dozen
Measure | Ingredient |
---|---|
2½ cup | Whole wheat flour |
1 teaspoon | Sugar |
1 teaspoon | Salt |
6 tablespoons | Margarine |
1 \N | Egg |
½ cup | Skim milk |
¼ cup | Creamy peanut butter |
2 teaspoons | ;water, very cold (approx.) |
2 \N | Egg whites; lightly beaten |
\N \N | Sesame seeds; optional |
1. Combine flour, sugar and salt. With a pastry blender or a fork, cut in the margarine until the mixture looks like coarse crumbs.
2. Beat egg in a small bowl. Stir in milk and peanut butter (mixture will be lumpy). Add egg mixture to flour mixture; stir. Stir in the water, 1 teaspoon at a time, until the dough forms a ball.
3. On a lightly floured surface, knead dough for 3 minutes. Roll dough out to a ½-inch-thick rectangle. Cut into desired shapes with a cookie cutter. Brush with beaten egg whites and, if desired, sprinkle with sesame seeds.
4. Bake in a preheated 350'F oven until firm and golden, about 30 minutes (reduce baking time if you rolled biscuits thinly).
NOTE: These biscuits are best if they are air-dried for 3 or 4 days before being stored in a plastic bag or container.
Source: "Eats 'N Treats for Pets and Their People" by Pet Sitters International (reprinted in the Chicago Sun Times, January 15, 1997)