Dog Biscuit Recipes
Crunchy Christmas Biscuits
- 240 g wholemeal flour (you can use plain flour if you want)
- 60g wheat germ for extra goodness
- 3 tablespoons vegetable oil
- 2 tablespoons chopped parsley
- 250ml water
Preheat the oven to 400 F/ 200 C and oil a large baking sheet.
Mix dry ingredients together, stir in parsley and then add oil and water, stirring until everything is well mixed and forms a soft dough. Roll the dough out to about 1 cm thickness and if you have a cookie cutter shaped like a Christmas tree this is the time to use it. If not any cutter will do, even a glass tumbler if you have nothing else. Bake for 15 – 20 mins until golden and then turn off the heat in the oven but allow the biscuits to harden in the oven for several hours to maximise their crunch! Biscuits can be stored in fridge or even freezer and will make about 24.
- ½ cup grated Cheddar cheese
- ½ cup cottage cheese
- 2 tablespoons vegetable oil
- 240g plain or wholemeal flour
Preheat the oven to 400 F/ 200 C
In a large bowl mix together the cheddar and cottage cheese and stir in the oil. Slowly add the flour, mixing well until a dough is formed. Break off cherry size pieces of dough and roll into balls. Place on a baking tray and bake for about 20 mins until golden brown. Store when cooled in the fridge. Makes about 48.