Baking for dogs

Have a biscuit or two, both you and your best friend. I’m tired of buying expensive doggy biscuits that look dry and unappetising. While my dogs love jerky, they play with store-bought biscuits and only eat them when dinner is a long way off and no other treat is forthcoming. Who can blame them when so many of these biscuits look like reconstituted cardboard?

Here are K9-friendly versions of biscuits meant for humans. The original peanut-butter cookie recipe was created by Chef Devagi Sanmugam over a decade ago for the magazine I used to work for. Hers uses 50g honey and no eggs. The cheese sticks recipe is even older and from my days in a women’s magazine. It’s no-fail even without the suggested pinch of cayenne pepper.

Top image: http://bit.ly/1KrQsmV

doggy cookies

OATY PEANUT-BUTTER COOKIES

300g plain flour

60g quick-cooking oats

100g peanut butter (smooth or chunky)

2 eggs

120g butter

100g caster sugar

Method

  1. Cream butter and sugar. Add peanut butter and eggs to the mix.
  2. Fold in flour and oats to make a pliable dough. Roll out dough to 4mm thickness and cut with a bone-shaped cutter. Use another cutter if you want some for your two-legged best friends.
  3. Bake in a preheated 170˚C oven for 15 minutes or until golden brown.
  4. Cool cookies on a wire rack and store in an air-tight container.

cheese biscuits 2

CHEESE STICKS

150g plain flour, sifted

50g butter, hard – cut into cubes

80g cheddar cheese, grated

1 egg, lightly beaten

Method

Preheat oven to 180 ˚C

  1. Rub butter into sifted flour with fingertips to get a breadcrumb texture.
  2. Stir in grated cheese. Make a well in the centre of the dough and add egg. Mix well until dough is firm enough for rolling out.
  3. Dust work surface with flour. What’s easier is to cut open a plastic bag. Sandwich dough between two plastic sheets to make clean-up quick and prevent sticking.
  4. Roll out into 0.3cm thickness and cut into strips with a lightly floured blade.
  5. Place pastry strips on a greased or lined baking tray. Bake on top shelf until golden. Cool and store.
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