1/4 c. wheat germ
1/4 c. brewer’s yeast
1 tsp. salt
1 Tblsp. plus 1-1/2 tsp. canola oil
1 clove garlic chopped, or 1 tsp. powdered garlic
1/2 c. chicken stock plus 3 Tblsp. for basting
Preheat oven to 400*
Line a cookie sheet pan with parchment paper or a silpat. Set aside.
Mix flour, wheat germ, brewer’s yeast, and salt together in a medium bowl. In a mixing bowl, combine oil & garlic. Alternately add 1/2 cup chicken stock & flour mixture in 3 parts. Mix well. Turn dough out onto a floured surface & knead by hand for about 2 minutes. you may want to flour your hands as dough will be sticky.
Lightly flour your work surface again then roll dough out to about 1/2" thickness; just as if you were making biscuits. Cut out shapes either free hand or using cookie cutters & place on lined cookie sheet.
Bake for 10 minutes, then rotate baking sheet. Baste with remaining 3 Tblsp. chicken stock. Bake for 10 minutes longer. Turn off oven & leave oven door closed. Allow pan to remain in oven for about an hour & a half longer. Store in an airtight container.