KlopTarts for the Holidays
KlopTart Horse Treats
KlopTarts are handmade horse and pony treats that are easily made in 45 minutes. You will need an electronic mixing bowl, a couple rubber spatulas, a large rolling board and rolling pin, cookie sheet and drying rack. Recipe makes 12 biscuits!
Biscuit Ingredients / Cooking Temps
2 C Flour
1 T cinnamon
3/4 C molasses
In mixer bowl combine flour and cinnamon first and then add in molasses slowly until dough becomes sticky. Pour dough onto cutting board, spreading flour out prior (lots of it 1/4 C) so dough doesn't stick. Depending on your climate or oven a good cooking temp ranges from 325c to 350c for 30 minutes or more for a crunchier biscuit. As you begin to make these more often, for storage purposes the biscuit becomes sticky if you box it in a plastic container. They are best stored in cardboard boxes or just in open air. Another variation in the baking is the size of the biscuit itself. The dough should be 1/4in. thick when rolled out. When cutting the rectangle shapes use a pizza roller and use fork for indentations.
Icing ' Royal Icing '
4 C Powdered Sugar
2 average size eggs whites (3 oz)
1 T vanilla extract
Apply icing a few hours after the biscuits are cooked. The icing is a great part of the final look so lay it on! Add your sprinkles pronto. They add to the sweetness and overall cheery look for you to revel in as your feed your horse!
Have fun baking!
Marilyn
KlopTarts are handmade horse and pony treats that are easily made in 45 minutes. You will need an electronic mixing bowl, a couple rubber spatulas, a large rolling board and rolling pin, cookie sheet and drying rack. Recipe makes 12 biscuits!
Biscuit Ingredients / Cooking Temps
2 C Flour
1 T cinnamon
3/4 C molasses
In mixer bowl combine flour and cinnamon first and then add in molasses slowly until dough becomes sticky. Pour dough onto cutting board, spreading flour out prior (lots of it 1/4 C) so dough doesn't stick. Depending on your climate or oven a good cooking temp ranges from 325c to 350c for 30 minutes or more for a crunchier biscuit. As you begin to make these more often, for storage purposes the biscuit becomes sticky if you box it in a plastic container. They are best stored in cardboard boxes or just in open air. Another variation in the baking is the size of the biscuit itself. The dough should be 1/4in. thick when rolled out. When cutting the rectangle shapes use a pizza roller and use fork for indentations.
4 C Powdered Sugar
2 average size eggs whites (3 oz)
1 T vanilla extract
Apply icing a few hours after the biscuits are cooked. The icing is a great part of the final look so lay it on! Add your sprinkles pronto. They add to the sweetness and overall cheery look for you to revel in as your feed your horse!
Have fun baking!
Marilyn
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