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1. Preheat oven to 200°C and line 2 baking sheets with<br />
parchment.<br />
2. Combine the flour, wheat germ, brewer's yeast, and salt in a<br />
large bowl. Pour the canola oil in a large bowl and add flour<br />
mixture to oil in 3 additions, alternating with 1 cup stock; mix<br />
Ingredients<br />
•2 cups flour<br />
•1/2 cup wheat germ<br />
•1/2 cup brewer's yeast<br />
•2 teaspoons salt<br />
•3 tbsp. canola oil<br />
•1 1/2 cups of low-sodium<br />
chicken stock<br />
until combined.<br />
3. Knead the dough on a lightly floured surface for 2 minutes (the dough will be<br />
sticky). Roll out the dough and cut out circles using a cookie cutter, then place<br />
them on the baking sheets.<br />
4. Make an indentation toward the bottom of 1 circle using your thumb, then<br />
press the dough to make an arch of 4 small circles on top of the thumbprint<br />
using the tip of your pinkie. Repeat.<br />
5. Freeze for 15 minutes then bake for 20 minutes, brush with remaining ½ cup<br />
chicken stock then turn the oven off, and let it stand in the oven for 40<br />
minutes.
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