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  at Banfield, The Pet Hospital

Ingredients

2-1/2	cups of flour (can use wheat, rye or rice flour, or a combination of each)
2-1/2	cups old-fashioned rolled oats
1/2	cup toasted wheat germ
1/2	cup packed light brown sugar (or 1/4 cup honey)
1	tablespoon baking powder
1-1/2	teaspoons salt
3/4	cup peanut butter
1	cup plus 1 tablespoon water
1/2	cup chopped fresh flat-leaf parsley
1/2	cup chopped fresh mint leaves
1	large egg

Directions:

Optional equipment: food processor, pastry or bench scraper; a dog-biscuit cookie cutter.

Preheat oven to 350°F. Grease 2 large baking sheets.

Pulse flours, oats, wheat germ, brown sugar or honey, baking powder, and salt in a food processor until combined. Add peanut butter and pulse until mixture resembles coarse meal with pea-size lumps. Add 1-cup water and pulse until a dense dough forms. Additional water (up to 1/2 c.) may be needed.

Turn out onto a lightly floured surface and knead in parsley and mint until well distributed. Halve the dough with the scraper. Form into 2 balls and flatten each into a 6-inch disk.

Roll out 1 disk of dough into a round (1/3 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, wrap in plastic and chill until firm.) Cut out as many biscuits as possible and arrange about 1/4 inch apart on 1 baking sheet.

Gather scraps and reroll, then cut out more biscuits. Repeat with remaining dough, using other baking sheet.

Whisk together egg and 1 tablespoon water. Brush biscuits with egg wash and bake, switching position of sheets halfway through, until tops are golden brown, about 35 minutes total. Turn off oven and dry biscuits in oven overnight.

Cooks' note: Biscuits keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 month.