Recipe

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• 2 1/2 cups whole wheat flour
• 1/2 tsp salt
• 1 tsp sugar
• 1/3 cup hard margarine or 1/3 cup butter, cubed
• 1 egg
• 1/2 cup skim milk
• 1/4 cup creamy peanut butter

• 1 Mix flour, salt and sugar together with fork.
• 2 Cut margarine into flour and using your fingers, work in margarine until mixture forms clumps.
• 3 Make a large well in centre of mixture.
• 4 In another bowl whisk egg with a fork, add skim milk and peanut butter and whisk until peanut butter has streaks running through it.
• 5 Pour into well in flour mixture and work together with a fork.
• 6 Using your hands, knead mixture until evenly moist- about 2-3 minutes.
• 7 Roll into ball and place on floured surface.
• 8 Roll dough to about 1/2 inch thickness and cut with cookie cutter or cut into squares according to the size you would like.
• 9 Bake at 350 for 30 minutes until golden brown. I sometimes leave them in the oven after it's turned off to make them crispier.
• 10 Remove to racks to cool.
• 11 Store in container in cool place or frig for 2 weeks, or freeze.