Prep 30 mins
Cook 20 mins
Based on a recipe that came with my Martha Stewart brand of dog biscuit cookie cutters in 3 sizes. Makes about 5 dozen depending on the size of your cookie cutter. Cook time doesn’t include the 1 ½ hours drying time in oven.
- 1 cup all-purpose flour
- 1⁄4 cup wheat germ
- 1⁄4 cup brewer's yeast
- 1 teaspoon salt
- 1 1⁄2 tablespoons canola oil
- 1⁄2 cup low-sodium canned chicken stock, plus more for brushing
- parchment paper (for lining baking sheets)
- Preheat oven to 400°F . Whisk together flour, wheat germ, yeast, and salt in medium bowl; set aside.
- In large bowl add oil. In three alternating batches, incorporate stock and flour mixture, beginning and ending with stock. Mix well.
- Lightly flour a surface and roll out dough to about 3/8-inch thick. Shape biscuits using a bone-shaped cookie cutter appropriate for your dog’s size.
- You may optionally spell out your dog’s name in the dough with a wet toothpick.
- Place biscuits on parchment-lined baking sheets. Bake 10 minutes. Brush with stock; rotate baking sheets and bake 10 minutes more. Turn off oven. Allow dog biscuits stand in oven to dry completely, about 1 ½ hours.
- Store in an airtight container up to 2 weeks.
Extremely disappointing. I followed the recipe to the letter, using a 2 inch dog bone cookie cutter. There are not enough ingredients to make anywhere near 5 dozen....maybe two if you are lucky. Baked at the temperature indicated they turned out very dark and by leaving them in the oven (turned off) overnight, they came out like almost black rocks.