We drove 28 straight hours and have arrived safely on the West Coast. Izzy would not have been too pleased about her cramped quarters on the back bench of the Mazda were it not for these tasty treats. Seattle coffee and bulldog biscotti—not too bad for humans, either!
Recipe from Brewmaster Peter
4 cups all-purpose flour
4 cups moist but drained spent brewing grains
1 cup peanut butter
Mix all the ingredients by hand and roll out on a flat surface. Cut shapes or just score a flat of dough into squares.
Bake at 350 degrees for 30 minutes.
Allow to cool and break biscuits apart.
Dry in the oven at 225 for eight hours. If you don’t completely dessicate the biscuits, they can get moldy. The dry ones can be stored for a long time, and trust me, this makes a ton of biscuits!
PS—found ZERO free donuts along I-90 last night. So much for National Donut Day