Dog Bone Biscuits

Method

1. Preheat the oven to 170°C/Gas Mark 3. Sift the flour into a mixing bowl. Add the oatmeal and porridge oats, and mix together.
2. Make a well in the center and pour in the oil, followed by the beaten eggs, carrots, caraway seeds, and parsley.
3. Mix with a wooden spoon until well blended, resulting in a fairly sticky dough.
4. Lightly dust the work surface with flour, then turn out the dough and knead for a few minutes until the mixture is smooth and pliable.
5. Place the dough between two sheets of lightly floured greaseproof paper.
6. Using a rolling pin, roll the dough out to about 5mm thickness and remove the top paper.
7. Cut out biscuits using the bone cutter and place them on the prepared baking sheets.
8. Bake in the oven for about 50 minutes, or until the biscuits are crisp and lightly golden. Cool on a wire rack.

Storage: These biscuits will keep for up to 2 months in an airtight container.