Recipe yields 8-24 bones, depending on size of cutter
Ingredients
- 2½ cups whole wheat flour
- 1 cup rye flour
- ¾ cup unsalted peanut butter
- 1 egg
- 1¼ cups water
- honey
- walnuts, ground
- carob chips, unsweetened (optional)
Special Equipment
- parchment paper
- dog bone cookie cutters
How-to
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Preheat oven to 325º
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In large bowl, stir together the whole wheat and rye flours
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Mix in peanut butter, egg and water. Stir to combine and form a ball, then remove from bowl and knead on a floured surface for about 30 seconds
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Roll out dough to a scant ¼" thickness, cut into desired shapes (bone-shaped cutters recommended) and place on a parchment-lined baking sheet
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Bake for 40 minutes or until firm. Allow to cool
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Brush one half of the bones on both sides with honey. Roll in walnuts until honey is completely coated. Allow to dry, about 15 minutes
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If using carob for garnish, melt chips over a double boiler or in a microwave and drizzle onto the bones
Polka Dog Bakery
256 Shawmut Avenue
Boston, MA 02188
617-338-5155
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