Barley Dog Biscuits

[Guest guest]

1/2 cup extra virgin olive oil

1 Tablespoon garlic granules

4 Tablespoons parsley

2 cups barley flour

3-4 cups rye flour

2 cups hot vegetable broth (If short on time I use veggie cubes in

hot water instead of making the broth)

In large bowl, combine oil, garlic and parsley. Add hot broth, Stir

in barley flour and let cool until lukewarm . Gradually blend in rye

flour, adding enough to form a stiff dough. Transfer to a floured

surface and knead until smooth (3-5)minutes...Shape in balls and roll

to 1/4 inch thick. Cut into desired size squares or other shapes.

Place on ungreased baking sheets space 1/4 inch apart.Bake at 300

degree for 30 minutes then turn biscuits over and bake another 30

minutes or until medium golden brown on each side. When done with all

biscuits

turn off oven, place all of them in one pan and put back into oven to

cool down completely for a few hours or even over night for crunchier

dog biscuits for larger dogs.

This recipe makes alot but can be kept in an air tight container and

last along time, I keep mine in ziplock bags.