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This dough is very easy to handle. It makes a nice, dark biscuit and helps your pet repel fleas because of the presence of brewer's yeast. Makes about 100 using small cookie cutter.
2 beef bouillon cubes
1 3/4 cups boiling water
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 cup rye flour
1 cup quick cooking rolled oats
1 cup corn meal, stone ground
1/4 cup brewer's yeast
2 Tbsp garlic powder
1/2 cup vegetable oil
1 egg, beaten
1. In a 2 cup measuring cup, dissolve bouillon cubes in boiling water and set aside until room temperature.
2. In a large mixing bowl, combine dry ingredients.
3. Make a well in the flour mixture and gradually stir in oil, egg, and bouillon until well blended.
4. Divide dough into 2 balls, so it is easy to work with.
5. Knead each dough ball on a floured surface, about 3-4 minutes.
6. With a rolling pin, roll dough to between 1/4" and 1/2" thickness.
7. Cut with small cookie cutter and place on baking sheet, lined with foil.
8. Bake 1 1/2 hours at 300 degrees.
9. Cool on rack until hard and store, at room temperature, in a container with a loose fitting lid.
Flea Fighter Fingers
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Category: Recipes
Prep Time: Cook Time: Total Time:
This dough is very easy to handle. It makes a nice, dark biscuit and helps your pet repel fleas because of the presence of brewer's yeast. Makes about 100 using small cookie cutter.
2 beef bouillon cubes
1 3/4 cups boiling water
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 cup rye flour
1 cup quick cooking rolled oats
1 cup corn meal, stone ground
1/4 cup brewer's yeast
2 Tbsp garlic powder
1/2 cup vegetable oil
1 egg, beaten
1. In a 2 cup measuring cup, dissolve bouillon cubes in boiling water and set aside until room temperature.
2. In a large mixing bowl, combine dry ingredients.
3. Make a well in the flour mixture and gradually stir in oil, egg, and bouillon until well blended.
4. Divide dough into 2 balls, so it is easy to work with.
5. Knead each dough ball on a floured surface, about 3-4 minutes.
6. With a rolling pin, roll dough to between 1/4" and 1/2" thickness.
7. Cut with small cookie cutter and place on baking sheet, lined with foil.
8. Bake 1 1/2 hours at 300 degrees.
9. Cool on rack until hard and store, at room temperature, in a container with a loose fitting lid.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.