Ingredients
1/2 cup powdered milk
1 egg, beaten
6 tbsp shortening or margarine
1/8 tsp salt (sometimes I don't use any)
1 tbsp brown sugar
2 1/4 cup whole wheat flour
1/4 to 1/2 cups ice water
1/2 tsp cinnamon
Method
Sources
📖
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Record your recipes and experiments — organized cooking journal
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Preheat oven to 350. In a large bowl, combine the flour, powdered milk, salt, sugar and cinnamon. Rub the shortening/margarine into the mix with your hands until the mixture looks like cornmeal. Add the egg and 1/4 cup of ice water. Mix and add more water if the dough isn't holding together. Form the mixture into a ball. Pat or roll the dough out to 1/2 inch thickness on a cookie sheet sprayed with non-stick spray. Use doggie biscuit cutters to cut out shapes, or make your own shapes (I use bone shaped cutters.) Pick up the scraps and reform into a ball and pat out onto a second cookie sheet for cutting. Bake for 25 to 30 minutes.