1 1/4 C Flour
1/4 C Dry Milk Powder
2 TB Dry Milk Powder -- Additional
1 Vegetable Cube -- Or Packet
1/4 C Boiling Water
2 TB Boiling Water -- Additional
1/4 C Safflower oil -- No Substitutes!
1 ts Brown sugar -- not packed
1/4 C Carrots -- shredded or ground
1/2 Egg -- Or Egg Substitute
-Additional Small Flour For dusting
-Variation:
-Garlic powder

Alexander is our much loved Shetland Sheepdog and he loves his crackers.
They are fairly thin and delicious, and freeze well..

Preheat oven 300 F.

Dissolve veggie cube or packet in the boiling water.

Mix dry ingredients; mix wet ingredients separately, except egg. Pour wet
ingredients into dry; mix lightly. Add a well in the center and add the
egg. Mix. Place dough on a lightly floured surface, sprinkle a little
flour on top. Roll out to not more than 1/8".

To avoid dough sticking to rolling pin, sprinkle a little flour on top of
dough. The key is not to use too much flour. They will puff up otherwise.
Cut out shapes with a cookie cutter. I use a doughnut cutter so Alexander
gets some small and some large Veggie Thins.

Place on ungreased cookie sheet. Bake 15 minutes., turn them over and
bake another 10 minutes.

Cool on wire racks.