Dog Carob Chip Cookies Recipe
Ingredients
2 cups of whole-wheat flour
1 tablespoon of soy flour
1/3 cup of nonfat dry milk
1 and ½ teaspoons of brewer's yeast
1 tablespoon of desiccated liver
¾ cup of carob chips
½ cup of vegetable shortening
2 eggs
1/3 cup of molasses
½ cup of beef broth or as much as needed
Preparation
- Place the oven rack in the middle of the oven and pre heat it to 375 degrees F. Put 2 ungreased baking sheets or trays on the side.
- Whisk the whole-wheat flour, soy flour, dry milk, yeast, liver and carob chips together in a big bowl. Then use a pastry blender to cut into the shortening until it acquires a crumby coarse texture.
- In a separate smaller bowl, beat the eggs until it is foamy with an electric mixer at medium speed, and then mix in the molasses along with the beef broth.
- Use a big spoon or spatula to mix the 2 preparations and blend it until it becomes smooth and it starts to separate from the edges of the bowl. If you notice the mixture is slightly dry you can add in more beef broth little by little.
- Slightly flour a flat surface and then turn the dough onto it. Use a rolling pin to roll it out to ½ inch thickness. Then use the cookie cutter you want to cut as many cookies as can be made.
- Next, put the cookies side by side on the baking trays and bake them from 15 to 20 minutes or until you notice they have acquires a golden brown color and look dry. Take the trays out of the oven once the cookies are done and allow them to cool over a metal rack. Turn the oven off at this point.
- Next place the completely cooled cookies back inside the warm oven and allow them to sit inside without being disturbed for 10 to 16 hours.
