Food & Drink » Glenda Bartosh on Food

The way the dog cookie crumbles

A glimpse into the bifurcated world where dog and man meet cheek to jowl



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1 organic egg

Preheat oven to 300 F. Mix all ingredients and then roll out to about 1/4-1/2 inch thick. Cut into any shape you like. Place on ungreased cookie sheet and bake 30 minutes. Remove from oven and cool on rack. Serve.

Teddy Bear’s Dog Biscuits

(Courtesy: Valori Saltzman of Teddy Treats)

1 cup flour 1/4 c. wheat germ 1/4 c. brewer's yeast 1/4 c. crushed flax seed

1 tsp. salt 1/2 c. fresh chopped parsley

1 tbsp. + 1 1/2 tsp. canola oil

1 clove garlic, chopped medium

1/2 c. chicken stock plus 3 tbsp. for basting

Heat oven to 400 F. Line a sheet pan with parchment paper. Mix first 6 ingredients together in a medium bowl. In a separate bowl, combine oil and garlic. Alternately add 1/2 c. chicken stock and flour mixture in 3 parts; mix well. Knead about 2 minutes by hand on floured surface; dough will be sticky. On a lightly floured surface, roll dough to about 3/8 inch thick. Cut out bone shapes; place on prepared baking sheet. Bake 10 minutes, rotate baking sheet, and baste with remaining 3 tbsp. chicken stock. Bake 10 minutes longer. Turn off oven, leaving oven door closed. Leave pan in oven overnight. Makes about 5 dozen.

Glenda Bartosh is an award-winning freelance writer who once fell in love with a greyhound.