In a large bowl, combine olive oil (extra-virgin olive oil is more
expensive, but lower grade olive oils are blended with other vegetable
oils that may contain corn or soy), garlic and parsley. Heat the
beef broth (it's best to make your own, canned or condensed broths
have added salt, sugars, and preservatives) or water until steaming
and add to the olive oil mixture . Stir in barley flour and let
cool until lukewarm -- or cool enough to work with. Gradually blend
in rye flour, adding enough to form a stiff dough.
Transfer to a floured (rye flour) surface and knead until smooth
(about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch
(6 mm) thick. Use the cookie cutter of your choice (we prefer to
make small bones) or cut into small squares. Transfer to ungreased
baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather
up the scraps, roll out again, and cut additional biscuits.
Bake for 30 minutes. Remove from oven and turn over. Bake for an
additional 30 minutes, or until golden brown on both sides. After
you finish baking all batches of biscuits, turn off the oven, spread
all the biscuits in one baking pan and set them in the oven to cool
for a few hours or overnight. The extra time in the oven as it cools
off helps make the treats crunchier.
Makes several dozen small treats that keep and freeze well.