INGREDIENTS
500g flour wholemeal plus xtra for dusting
1 jar smooth peanut butter (optional)
100g milk powder
100g oats or granola
Enough milk to bind
METHOD
Place all the ingredients in a bowl and bring to a firm dough. Roll out to approx pound coin thickness and using a cookie cutter, I used a bone shape one, cut out the biscuits, re-roll the pastry and repeat.
Pre-heat the oven to 200 degrees and bake for 15-20minutes until golden brown. Store in a air tight container for upto 3 weeks.
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