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1
Preheat oven to 350 F (180 C).
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2
In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), chicken broth, and peanut oil.
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3
Heat, stirring often, until mixture begins to simmer.
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4
Remove from heat.
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5
Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with.
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6
Gradually blend in oat flour, adding enough to form a stiff dough.
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7
Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes).
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8
Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick.
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9
Use a mini-cookie cutter or cut into small squares.
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10
Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart.
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11
Gather up the scraps, roll out again, and.
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12
cut additional biscuits.
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13
If the dough becomes too crumbly to work with after a few rollings,sprinkle with a little water to bind it together and knead it for 30 seconds or so.
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14
Bake for 30 minutes.
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15
Remove from oven and turn over.
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16
Bake for an additional 30 minutes, or until golden brown on both sides.
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17
After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight.
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18
The extra time in the oven as it cools off helps make the treats crispier.
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19
These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.
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20
Makes several dozen small treats that keep and freeze well.
