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Sherry Yard's Dog Biscuits

Sherry Yard's Dog Biscuits
Glenn Koenig / Los Angeles Times

Chef Bryant Ng's chicken rice recipe calls for jasmine rice cooked in a ginger broth and poached Mary's free-range chicken. It's a minimalist dish, without any of the Singaporean-Vietnamese flavors, the fermented shrimp paste and sambal sauces that Ng used ... Read more

Total time: 50 minutes | Makes about 3 dozen 3-inch cookies
Note: Adapted from a recipe by Sherry Yard. Dog bone cutters can be found at select cooking and baking supply stores, as well as online.
  • 4 eggs, divided
  • 2 tablespoons vegetable oil
  • 1 tablespoon honey
  • 1 cup chicken broth
  • 2 1/4 cups (10 ounces) whole wheat flour
  • 1 cup plus 3 tablespoons (5 ounces) all-purpose flour
  • About ½ cup plus 2 tablespoons (3 ounces) cornmeal
  • 1 cup peanut butter

Step 1Heat the oven to 375 degrees. In a large bowl, whisk together two eggs, the oil and honey. Whisk in the chicken broth.

Step 2 In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, all-purpose flour and cornmeal. With the mixer on medium speed, slowly pour in the chicken broth mixture, then add the peanut butter. Mix until the dough comes together, about 1 minute.

Step 3Divide the dough in half. Roll out each ball of dough approximately 1/2-inch thick. Cut into desired shapes using small (3- to 4-inch) cookie cutters. Place on baking sheets sprayed with cooking oil.

Step 4Whisk the remaining two eggs and brush the egg wash lightly over the cookies. Allow to dry for 10 minutes and brush with the egg wash a second time (the second wash is optional but gives the cookies a darker brown color). Bake until firm and a rich golden brown, about 30 minutes, rotating halfway for even baking. Baking time will vary depending on the size of the cookies.

Calories 108; Protein 4 grams; Carbohydrates 12 grams; Fiber 1 gram; Fat 5 grams; Saturated fat 1 gram; Cholesterol 21 mg; Sugar 1 gram; Sodium 65 mg
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