You can use this dough to make cut-out dog biscuits. Roll out the dough to about 1/4-inch (.653 cm) in thickness. You'll want to adjust the time baking the cookies because they'll bake faster— bake them for 15 minutes on one side, and then turn them over and bake for another 15 minutes. Bake them until they snap when you break them in half, or store them in the refrigerator if they're not fully dried. Cool and store sealed.I use these bone cookie cutters, but any you have on hand will do the job, or use the top of a small jar.
Servings: 18biscuits
Ingredients
2largeeggs
1/2cupsquashpumpkin or other
21/2cups flouroat or rice flour, or other flour
1/4teaspooncinnamonoptional
Instructions
Preheat your oven to 350 degrees F.
Combine all the ingredients in a bowl and blend well and press into a ball of dough.
Place the dough onto a non-stick baking mat or piece of parchment paper, resting on top of a baking sheet. Shape the dough into a log, about 2 inches wide and 12 inches long. Smooth it out with your hands or a spoon.
Bake the dough for 20 minutes.
Cool for a few minutes, and then slice the dough into biscotti-style biscuits, about 1/4 to 1/2 inch in thickness.
Bake for another 20 minutes or so. If you want these to be crunchier, turn off the heat and leave them in the oven for another 10 minutes or so.
Cool and store in a sealed container. I store them in the refrigerator so they last longer. More than a few days, and they can go bad.