Ingredients
- 3 c. Chopped fresh parsley
- 1/4 c. Finely minced carrot
- 1/4 c. Grated Mozzarella cheese
- 2 Tbsp. Vegetable oil
- 2 3/4 c. Whole wheat flour
- 2 Tbsp. Unprocessed bran flakes
- 2 tsp Baking pwdr
- 1/2 c. (To 1) water
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Parsley Dog Biscuits
Servings: 12
Directions
- Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.
- In a small bowl, mix the parsley, carrots, cheese and oil. In another bowl, stir together the flour, bran and baking pwdr. Add in vegetable mix and stir well. Gradually add in 1/2 c. water. Mix well, adding more water if needed to make the dough moist. Knead for 1 minute.
- Roll the dough to 1/2-inch thickness. Using a small dog-bone cookie cutter, or possibly a glass, cut as many shapes as you can, re-rolling the scraps. Place them on the baking sheets.
- Bake 20 to 30 min, or possibly till biscuits have browned. Cold on a rack.
- They'll harden as they cold. Store in an airtight tin.
- Makes about 36 biscuits
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