1 cup unbleached flour
1 cup whole wheat flour
1/2 yellow cornmeal
1/2 tsp. garlic powder
1/2 cup instant nonfat dry milk powder
1 tsp. brown sugar or white sugar
pinch of salt
Combine all ingredients. Pour into a 1 quart, wide-mouth canning jar. Close jar tightly. Tie a dob biscuit cookie cutter and instruction card around the top of the jar with a ribbon:
Preheat oven to 250 degrees. Place contents of jar in a medium sized bowl. Add one egg, 1/2 cup shredded sharp cheddar cheese, 1/4 cup grated Parmesan cheese, 1/4-1/2 cup hot chicken broth, beef broth or very hot water. Make a very heavy, but not sticky dough. Add more flour or water, a little at a time until the right consistency is formed. Turn dough onto a floured table and knead 8 to 10 times until elastic. Let dough rest for 5 minutes before rolling dough to a thickness of 1/2 inch. Cut with a dog bone shaped cookie cutter. Place cookies close together, since they will not spread. Bake for 1 hour in the center of the oven, rotating the cookie sheet 180 degrees. Bake for another 30 minutes. Cool on the pan for a minute before transferring to a wire rack or counter top to cool completely.
