Blackberry Dog Biscuits

Spoil your dog like he was a truffle dog at Blackberry Farm. This recipe will make quite a few, so you can make, roll, cut and freeze unbaked.

Ingredients:

• 3 pounds, 8 ounces unbleached all purpose flour

• 1 pound wheat germ

• 8 teaspoons baking powder

• 4 Knorr chicken bouillon cubes

• 1 pound butter
• 1 pound fat from kitchen stock

• 2 cups tomato juice

• 2 ounces spearmint, chopped fine

To make:
Combine flour, wheat germ and baking powder in a mixer with the paddle. Break the chicken bouillon cubes into small pieces and add to the dry ingredients, along with the butter and the fat. Mix until mixture is crumbly. Add the tomato juice and the mint, mixing until the dough comes together in a ball.

Divide into four portions and roll each portion on a lightly floured table to about 1/8” thick. Cut with a cookie cutter and place biscuits on a papered sheet pan. Bake at 350°F for five minutes, turn pan and bake for five minutes more. Biscuits should be firm to the touch.

Turn oven off, leave doors slightly open and let biscuits dry in the oven for about 30 minutes. Let cool completely before storing in an airtight container.