Veggie Thin Dog Biscuits 1 cube vegetable OR beef bouillon 1/3 cup boiling water 1/4 cup vegetable oil OR lard 1/4 cup shredded carrots 2 cups all-purpose OR wheat flour 1/3 cup dry milk powder 1 tsp. brown sugar 1 beaten egg -Dissolve bouillon in boiling water; stir in oil or lard, and carrot; set aside. -Combine flour, milk powder, and brown sugar. -Form a well in the center of dry mixture; pour wet mixture and egg into well; stir to combine. -Turn dough onto a lightly floured surface and roll out to 1/8" thick -Cut shapes out of dough with a cookie cutter and place on an ungreased cookie sheet. -Bake in a 300 degree oven for 15 minutes, turn with a spatula, and bake an additional 10 minutes. -Allow to cool and dry on wire racks. Notes : Store in at room temperature up to 1 month OR freeze up to 1 year.