| Prep Time | Cook Time | Serves |
|---|---|---|
| 20 mins | 30 mins | about 36 biscuits |

Step 1 Preheat the oven to 180C. Lightly grease 2 baking sheets or put baking paper on them. In a small bowl mix the parsley, carrots, cheese and oil. In another bowl, stir together the flour, bran and baking powder. Add the parsley mixture and stir well. Gradually add 1/2 cup water. Mix well, adding more water if needed to make the dough moist. Knead for 1 minute on a floured surface.
Step 2 Roll the dough to 1cm thickness. Using a small dog-bone cookie cutter, or even a glass if you don't have cookie cutters, cut as many shapes as you can, re-rolling the scraps. Put them on the baking sheets. Bake for 20-30 minutes, or until biscuits have browned. Cool on a rack. The biscuits will harden as they cool. Store in an airtight (and dogproof) container for up to two months.
Shopping: bone-shaped cookie cutters are available from: www.bakerysugarcraft.com.au or www.icedaffair.com.au
| Reader, Anita Bergmans writes: |

Source:Better Homes and Gardens, November 2005
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