Veggie bones
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Minced parsley |
| ¼ | cup | Carrots; chopped very fine |
| ¼ | cup | Shredded mozzarella or parmesan cheese |
| 2 | tablespoons | Olive oil |
| 2¾ | cup | Whole wheat flour |
| 2 | tablespoons | Bran |
| 2 | teaspoons | Baking powder |
| ½ | cup | Water; (up to 1) |
Directions
Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.
Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to veggies. Gradually add ½ cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water.
Knead for one minute.
roll dough out to ½ inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.
Bake for 20-30 minutes until biscuits have browned and hardened slightly.
(They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.
Posted to Bread-bakers Digest by Marg aka MEMAW <maf@...> on Mar 29, 1998