Dog Biscuits

from Martha Stewart

MAKES ABOUT 5 DOZEN

1 cup all-purpose flour
1/4 cup wheat germ
1/4 cup brewer's yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1 garlic clove, coarsely chopped
1/2 cup low-sodium canned chicken stock, plus more for brushing

1. Preheat oven to 400°. In a medium bowl, whisk together flour, wheat germ, yeast, and salt; set aside

2. In a large bowl, combine oil and garlic. Add stock and flour mixture in three alternating batches, beginning and ending with stock. Mix well.

3. On a lightly floured work surface, roll out dough to about 3/8-inch thick. Cut out dog-bone shapes; transfer to parchment-lined baking sheets. Repeat with remaining dough.

4. Bake biscuits 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven, leaving door closed. Let dog biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature.