Preheat your oven to 350 degrees.
Grease cookie sheets.
Mix together all dry ingredients.
Dissolve the yeast in the lukewarm chicken or meat broth. Let yeast broth mixture set 10 min. Then stir in flour mixture until a soft dough is formed. If the dough is too sticky you can add more flour.
Roll resulting dough out 1/4" thick. Cut dog biscuit shapes from dough. Put scraps back in bowl and re-roll out until all dough is used.
Brush biscuits with egg wash. Bake on greased cookie sheets at 300* for 45 min. Then turn off oven and leave in overnight to finish hardening.
Makes 60 medium-sized biscuits**
A Chinese Export Style French Pot de Creme with a floral decor as well as a band of blue with a black swirl design.