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Steak Snaps

Ingredients:
3 eggs
710 ml and 44 ml (3 T) whole wheat flour
44 ml (3 T) wheat germ
44 ml (3 T) nonfat dry milk powder
3 beef bouillon cubes
15 ml (1 T) Worcestershire sauce

Preparation & Cooking

Beat eggs in a large mixing bowl while dissolving bouillon cubes in 90 ml (6 T) hot water. Add flour, wheat germ, dry milk, bouillon and Worcestershire to eggs and mix until a stiff dough forms. Roll out dough to ½” thickness on lightly floured surface and use cookie cutters or knife to make doggie-themed shapes. Arrange on a cookie sheet and bake at 180ºC (350ºF) for 25 minutes, then turn over and bake an additional 25 minutes.

Allow to cool overnight.

Servings: 2 dozen / Cooking Time : 50 minutes

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