Gourmet Dog Biscuits

Preheat oven to 350 ° F. Grease 3 baking sheets. Chop the liver finely, by hand or in food processor. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the sheets about 1/2” thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Remove uncut parts. Spread out on another cookie sheet and repeat. Bake 1 hour.

Store in airtight container in fridge for 2 weeks.

Courtesy of Dog in Sight magazine.