Whether or not you have a vegetarian dog, these non-meat biscuits will be snapped up — literally! The recipe comes courtesy of King Arthur friend Elaine Aukstikalnis, who works in a veterinary office; Elaine regularly bakes these biscuits (which have been "vetted by the vet") to bring to work for "the patients."
Hands-on time: 15 mins. to 25 mins.
Baking time: 45 mins. to 60 mins.
Total time: 60 mins. to 1 hrs 25 mins.
2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup rolled oats, regular or quick
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
1/2 cup Baker's Special Dry Milk or nonfat dry milk
1/2 teaspoon salt
2 large eggs
1 cup peanut butter, crunchy or plain
1/2 cup + 1 tablespoon cold water, enough to make a cohesive dough
1. Preheat oven to 300°F. Lightly grease baking sheets or line them with parchment paper.
2. Mix together the flour, oats, parsley, dried milk, and salt.
3. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly.
4. Add enough water to bring the dough together; depending on the season, you may need to add a bit more (winter), or a bit less (summer).
5. To make biscuits using a dog-bone cutter, roll the dough about 1/4" thick, and cut with a 3 1/2" cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you've used all the dough.
6. To make dog "cookies," drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4".
7. Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through.
8. Remove the biscuits from the oven, and cool right on the pans.
Yield: about 42 larger (about 3 1/2") biscuits, 60 smaller (round) biscuits