INGREDIENTS
(This recipe makes twelve, 4" cookie bones.)
- 2 cups of flour
- 1¼ cups of shredded cheddar cheese
- 2 Tablespoons of finely chopped basil
- 2 Tablespoons of finely chopped parsley
- ½ cup of Olive Oil
- 4 to 5 teaspoons of water
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DIRECTIONS
Preheat the oven to 400°F (205°C or Gas Mark 6)
- Combine the flour, cheese, herbs and vegetable (olive) oil in a bowl or in the mixing bowl of a food processor.
- Stir until the mixture is the consistency of large breadcrumbs.
- With the mixer still running, slowly add water until the mixture forms a ball.
(If you're not using a mixer, just gradually stir in the water).
- If the mixture is still too dry to form a ball, add a little more water, one teaspoon at a time.
- Divide the dough into 12 equal pieces.
- Roll out each piece to approximately ½" thickness and shape it into a dogbone shape with your hands.
- You can also make a cardboard pattern of a 4" long dog bone, or use a dog bone cookie cutter or trace a store-bought dog
biscuit, but shaping them with your hands is fastest and eliminates any waste as it's best not to re-roll the left-over
scraps from each piece. Transfer the "bones" to an ungreased cookie sheet.
- Bake for 15 minutes or until the bottom of the cookie bones are lightly browned.
- If your bones are thicker, cook them a little longer.
- Carefully transfer the bones to a cooling rack and cool completely.
- Storage: Refrigerate in an airtight container.
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