Liver Cookies Recipe

Ingredients
½ kilogram of raw beef liver
3 eggs
½ cup of beef broth or as much as needed
5 cups of whole-wheat flour
½ cup of nonfat dry milk
2 tablespoons of brewers yeast
4 tablespoons of desiccated bone meal

Preparation

1. Place the oven rack in the middle of the oven and then pre heat the oven to 375 degrees F. Put 2 ungreased baking trays on the side.
2. Use a blender to blend the liver on high speed until it acquires a smooth consistency. Then add the eggs and beef broth in it and blend it until it is well blended and smooth.
3. Use a big bowl and a whisk to mix the flour, dry nonfat milk, bone meal, yeast and liver together.
4. Next mix both preparations with a spoon or spatula until it becomes a soft dough. The dough is ready when it pulls away from the bowl. More beef broth can be added if necessary or if the dough feels too dry.
5. Slightly flour a flat surface and turn the dough over onto it. Use a rolling pin to roll the dough out to ½ inch of thickness. Use a cookie cutter and cut out the cookies.
6. Put the cookies on the baking trays and bake them from 15 to 20 minutes or until you notice the cookies have become golden brown and look dry. Once done, take the baking trays out of the oven and allow them to cool completely. Turn the oven off.
7. When the oven is warm, put the already cooled cookies back inside it and allow them to sit inside the oven untouched (without opening the oven door) for 12 to 16 hours straight, as this will allow the cookies to dry completely.