Super simple dog biscuits!
You probably have a few of the ingredients in your kitchen right now.
3 cups of whole-wheat flour
1/2 cup nonfat dry milk
1/3 cup vegetable shortening
1 large egg
3/4 cup beef or chicken broth
Preheat the oven to 400 degrees and have the rack in the middle. Lightly grease two cookie sheets or baking trays.
In a large bowl, blend the flour and dry milk with a whisk or fork. Cut in the shortening with two knives or a pastry blender.
In a small bowl, beat the egg and broth together until smooth. You can use a whisk or a fork.
Combine the two mixes (with your hands, a spoon or a spatula) until the mixture pulls away from the side of the bowl. The dough will be soft and sticky. If it seems too dry, add a little more broth, a tablespoon at a time.
Turn the dough onto a lightly floured flat surface. Use a rolling pin to roll out the dough to about 1/4 inch thickness. Use a 1 1/2 inch cookie cutter and cut out as many cookies as you can.
Rework the leftover dough scraps and get some additional cookies out of it. It'll probably be stiff as it's reworked.
Place cookies on the prepared cookie sheets side by side and bake for 20 - 25 minutes or until the cookies appear very dry and the edges are light golden brown.
Remove from oven and let cool to room temperature. Don't forget to turn off the oven! :-}
When the cookies have cooled, put them all on one cookie sheet and pop them back in the cooling oven, Leave them undisturbed for 8 - 16 hours.
I would bake these in the evening. If your dog in lactose intolerant, or sensitive to dairy products, I wouldn't give them this one.