1 1/2 c. flour (all-purpose)
1 tsp. salt
1 1/2 c. whole flour
1/2 tsp. garlic powder
1 c. rye flour
1 egg
1 c. old-fashioned oats
1/2 c. vegetable oil
1 c. cornmeal
1 3/4 c. beef broth or chicken broth
1/4 c. liver powder (health food stores)

Dog biscuit shaped cutter or make your own out of cardboard.

Place oven rack in upper part of oven. Heat oven to 300 degrees. Line cookie sheet with foil. In large bowl, mix flours, oats, cornmeal, liver powder, salt and garlic powder. Add egg, oil and broth. With spoon, mix to make soft dough. Dough will be soft yet firm enough to roll out. Roll on floured surface to 1/2 inch thickness. Cut in 3 1/2 inch dog bone shaped biscuits. Put 1 inch apart on sheet. Prick a row of dots down center of each one. Bake 2 hours. Turn off oven and let biscuits set overnight to dry and harden. Can be stored in ziplock bags up to 3 months. Makes 24.