Things You'll Need
- Baking sheet
- Vegetable oil
- 2 1/2 cups whole wheat flour
- 1/3 cup powdered milk
- 2 tbsp. wheat germ
- 1 tbsp. dried parsley
- Large mixing bowl
- 5 tbsp. baking drippings or softened butter
- Fork or pastry cutter
- 1 tbsp. molasses
- 1 garlic clove, minced
- 1 egg, beaten
- Water
- Cookie cutters
- Airtight container
Instructions
Coat a baking sheet lightly with oil and preheat the oven to 350 degrees F.
Combine 2 1/2 cups of whole wheat flour, 1/3 cup of powdered milk, 2 tbsp. of wheat germ and 1 tbsp. of dried parsley in a large mixing bowl.
Cut in 5 tbsp. of bacon drippings or softened butter with a fork or pastry cutter. Stir in 1 tbsp. of molasses, 1 minced garlic clove and 1 beaten egg. Add water gradually until the mixture forms a dough that is stiff enough to handle.
Place the dough on a floured board and roll or pat it to a thickness of 1/2 inch.
Cut the dough into shapes with a cookie cutter and place them on the prepared baking sheet.
Bake the whole wheat dog biscuits for 20 to 25 minutes, remove them from the oven and let them cool. Store the whole wheat dog biscuits in an airtight container.