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Saturday, January 12, 2013


 2 cups wholemeal flour
1 cup rolled oats, regular or quick
1 cup peanut butter, crunchy or plain
1 tbsp. dried mint or 2 tbsp. chopped fresh mint
½ cup dry milk or non-fat dry milk powder
½ tsp. salt
2 large eggs, beaten
1 tbsp. honey
½ cup water
1 tbsp. extra cold water, enough to make cohesive dough if too crumbly.

Preheat the oven to 170° C. (340° F.).
Line 2 baking trays with parchment paper.
Mix together the flour, oats, mint, dried milk, and salt. Add the eggs, peanut butter and honey, stirring to combine; the mixture will be crumbly.
Add enough water to bring the dough together.
To make dog “biscuits” using a dog-bone cutter, roll the dough about ¼ - ½ inch thickness, and cut with a 3 inch cutter (or the size of your choice).
Gather and re-roll the scraps, and continue to cut biscuits until you've used all of the dough.
To make dog "cookies," take heaped teaspoonful of dough and roll into a ball. Place balls on prepared baking sheet and flatten each ball with a fork to about ¼ - ½ inch thickness.
Bake the biscuits for about 40 to 60 minutes, smaller around 40 minutes, larger around 60 minutes.
When finished, the biscuits will be dark golden brown, and will be dry and crisp. Remove from the oven, and let cool on the baking tray.

Yield: about 42 larger (3 inch dog-bone) biscuits, 60 smaller (round) biscuits.

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