Dog Treats
- Carbohydrate 9.59781417430095 g
- Cholesterol 7.03000000021134 mg
- Fat 2.734143337388 g
- Fiber 1.34093749954226 g
- Protein 2.45222791759209 g
- Saturated Fat 0.983732084175533 g
- Serving Size 1 1 Serving (23g)
- Sodium 61.3828162499536 mg
- Sugar 8.25687667475869 g
- Trans Fat 0.206035083553625 g
- Calories 70 calories
Step-by-step
- Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.
- Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.
- Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.
- Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.
Steeping the Grains
Pouring boiling water over rolled oats and margarine starts the softening process, requiring a strict ten-minute rest before dairy and dry components join the bowl. Water temperature must remain near boiling to hydrate the dense oat structure properly. Skipping this hydration phase leaves tough fragments in the dough that disrupt rolling.
Kneading and Rolling
Working whole wheat flour into the mixture demands incremental additions, exactly one cup at a time, preventing dry pockets from forming in the dense mass. Knead the stiff dough on a floured surface until the stickiness vanishes completely and the texture yields smoothly under pressure. Roll the mass to an even half-inch thickness to guarantee uniform baking across every cut piece.
Baking and Storage
Bake the shaped biscuits in a 325 degrees F oven for 35 to 45 minutes, watching for a deep golden brown exterior that signals complete moisture removal. Thorough dehydration creates a hard, shelf-stable biscuit that resists spoiling. Store the cooled batch inside a loosely covered container to allow residual heat to escape without softening the crust.
