Dogs will lick up every last crumb of these crunchy peanut butter-flavoured biscuits created by Nicole Young. Plus the fresh mint and parsley help freshen their breath, too. For a small dog, use a smaller cutter.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2007
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup rolled oats (not instant)
- 3/4 cups cornmeal
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter softened
- 1/4 cup peanut butter
- 2 eggs
- 1/4 cup minced fresh mint
- 1/4 cup minced fresh parsley
MethodIn bowl, whisk whole wheat and all- purpose flours, rolled oats, cornmeal, brown sugar, baking powder and salt. In separate bowl, beat butter with peanut butter; beat in eggs, 1 at a time. Stir in flour mixture, mint and parsley to make soft dough. Divide in half; wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)
Line rimless baking sheets with parchment paper; set aside. On lightly floured surface, roll out dough to 1/2-inch (1 cm) thickness. Using 4-inch (10 cm) bone-shaped cookie cutter, cut out shapes.
Arrange on prepared pan; bake in centre of 325°F (160°C) oven until golden and firm, 35 to 40 minutes. Transfer to rack; let cool.