Thanks to "In the Dog Kitchen" by Julie Van Rosendaal from which this recipe was adapted.


Preheat oven to 350°F (180°C).

In a large bowl, combine flour, wheat germ, skim milk powder and salt. In a small bowl, stir together stock or water, canola oil, molasses or honey and an egg. Add the liquid ingredients to the dry ingredients and stir until well blended. Gently knead the dough a few times on a lightly floured surface, then roll it out to 1/4 - 1/2 inch (0.5-1 cm) thick.

Cut into bone shapes with a cookie cutter or knife, and transfer to an ungreased cookie sheet. Prick each cookie a few times with a fork.

Bake for 20 minutes, depending on the size and thickness of the cookies, until pale golden and firm. Turn the oven off but leave the bones inside for a few hours to harden as they cool.

Store in a tightly sealed container.

The information provided is for general information purposes only and should not replace the professional consultation, the diagnostic, or the medicinal advice of a veterinarian.

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