| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dog food |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Minced parsley |
| 1/4 |
c |
Carrots; chopped very fine |
| 1/4 |
c |
Shredded mozzarella or parmesan cheese |
| 2 |
tb |
Olive oil |
| 2 3/4 |
c |
Whole wheat flour |
| 2 |
tb |
Bran |
| 2 |
ts |
Baking powder |
| 1/2 |
c |
Water; (up to 1) |
INSTRUCTIONS
Preheat oven to 350 degrees, rack on middle level. Lightly grease a large
baking sheet.
Stir together parsley, carrots, cheese, and oil. combine all the dry
ingredients and add to veggies. Gradually add 1/2 cup of water, mixing
well. Make a moist but not wet dough. If needed, add a little more water.
Knead for one minute.
roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut
out the shapes and transfer them to the baking sheet. Gather the scraps and
reroll and cut.
Bake for 20-30 minutes until biscuits have browned and hardened slightly.
(They will harden more as they cool.) Speed cooling by placing them on wire
racks. Store in airtight tin.
Posted to Bread-bakers Digest by Marg aka MEMAW <maf@fn.net> on Mar 29,
1998
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