WHEAT-FREE GINGERBREAD DOG BISCUITS

Wheat-Free Gingerbread Dog Biscuits image

Provided by Food Network

Time 1h10m

Yield About 30 biscuits

Number Of Ingredients 12

Previous Next

2 cups barley flour, plus more for dusting
1 1/2 cups rye flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 tablespoon vegetable oil
2/3 cup molasses
2/3 cup peanut butter
2 large eggs
8 ounces low-fat cream cheese
1/4 cup plain yogurt
2 teaspoons honey

Steps:

Make the biscuits: Preheat the oven to 350˚. Line a baking sheet with parchment paper. Whisk together the barley and rye flours, cinnamon, ginger and cloves in a medium bowl. Beat the vegetable oil, molasses, peanut butter and eggs in a large bowl with a mixer on medium speed until combined, 1 to 2 minutes. Add the flour mixture and stir together with a wooden spoon.
Transfer the dough to a floured surface and knead until a solid ball of dough forms, adding more barley flour as needed. Roll out the dough until about 1/4 inch thick. Cut out shapes with a floured 3 1/2-inch bone cookie cutter.
Transfer the biscuits to the prepared baking sheet. Bake until browned and crisp, 20 to 30 minutes. Let cool completely on the pan.
Make the frosting: Combine the cream cheese, yogurt and honey in a large bowl. Beat with a mixer on medium speed until smooth. Spread on the cooled biscuits using a small offset spatula.