Dog Rye Cookies Recipe
Ingredients
¾ cup of whole-wheat flour
¾ cup of unbleached all purpose flour
½ cup of rye flour
½ cup of rolled oats
½ cup of yellow cornmeal
1 and ½ tablespoons of desiccated liver
A pinch of garlic powder
1 egg
1 tablespoon of canola oil
¾ cup of beef broth
Preparation
- Place the oven rack in the center of the oven and pre heat the oven to 350 degrees F. Place 1 slightly greased baking sheet on the side.
- Use a large bowl and a wire whisk to mix the whole-wheat flour, the all purpose flour, rye flour, cornmeal, liver powder and garlic together.
- Use a separate medium size bowl and beat the egg using an electric mixer on medium speed, then add in the oil and the broth until it acquires a smooth consistency.
- Next, blend both the dry and wet preparation together with a spoon or use your hand until it becomes a soft dough and starts to pull away from the bowl it is in. If it is too dry add a teensy bit more broth to it.
- Slightly flour a flat surface and turn the dough onto it. Use a rolling pin to roll it out to ½ inch of thickness. Use a cookie cutter to cut out the cookies shapes (whatever shape your dog likes) and make sure to reuse the scraps as you go. You will notice that the dough will become stiffer as you work it.
- Put the cookies on the set aside prepared baking sheet and place them in the oven. Bake for around 20 to 25 minutes or until the cookies have acquired a golden brown color and look dry. Then remove them from the oven and place the tray over a rack and allow the cookies to cool completely. Turn the oven off.
- Once the cookies have cooled, put them back inside the warm oven in one baking tray and allow them to sit in there undisturbed without opening the oven door for 10 to 15 hours straight.
