Dog Carrot Cookies Recipe
Ingredients
2 cups of whole-wheat flour
1 tablespoon of soy flour
½ cup of wheat bran
1/3 cup of nonfat dry milk
½ cup of vegetable shortening
½ cup of liquid honey
¾ cup of carrots, shredded
2 tablespoons of beef or chicken broth, or as much as needed
Preparation
- Use a large bowl and a whisk to mix the whole-wheat flour, the soy flour, wheat bran and the nonfat dry milk together. Cut the shortening with a knife until it becomes crumbly and coarse.
- Combine the honey, carrots and chicken or beef broth together in a medium size bowl and stir with a spoon or spatula.
- Then mix both the dry and wet combinations together in a large bowl and mix until the dry ingredients have become moist and a stiff dough forms. Then put the dough inside a sealed plastic bag and put it in the refrigerator for 8 hours.
- Preheat the oven to 375 degrees F. and put 1 ungreased baking tray on the side.
- Slightly flour a flat surface and turn the dough onto it. Use a rolling pin to roll it out into ½ inch thickness. Use a cookie cutter and cut out the cookies, using the scrapes. You will notice how the dough becomes stiffer as it is worked.
- Put the cookies on the baking tray side by side and allow them to cook anywhere from 18 to 20 minutes or until you notice they are golden brown and dry. Then take the baking tray out of the oven, place it on a rack and allow the cookies to cool completely and turn the oven off.
- Once the cookies have cooled off completely, put onto a baking tray again and place them back inside the warm oven and allow them to sit undisturbed without opening the oven door for 10 to 15 hours.
