These dog biscuits are made from organic, human-grade ingredients and are good enough to sneak a taste when your furry friend isn’t looking!
Bacon & Linseed Treats (makes approx. 40 pieces)
120ml organic beef stock
100g organic smoked bacon
130 ml bacon oil
570g whole wheat flour
To make the bacon oil chop 100g of organic smoked bacon into small cubes and fry in a pan until light golden colour. Add 130ml vegetable oil (sunflower or rapeseed oil work well) and let the bacon and oil sizzle for about 5 minutes. Make sure the bacon doesn’t burn in the process. If you want you can let the bacon and oil mixture set in the fridge over night to maximise the flavour.
Preheat the oven to 180 degrees C (fan).
Beat eggs, and then stir in milk, organic beef stock, bacon and bacon oil until well blended.
Mix the Linseeds with the flour and gradually stir in the mixture to make a stiff dough. Pinch off pieces of the dough and roll into 2 inch balls. Make an indentation using your thumb in the middle of the ball. This will help them bake evenly.
Place on a baking sheet and bake for 30-40 minutes.
Carrot & Cheese Balls (makes approx. 80 pieces)
100g Organic Farmhouse Cheddar (any flavoursome cheese works)
1 tsp Garlic Powder
120ml Organic Milk
100g Butter or Bacon oil (see Bacon & Linseed Treats recipe)
Finely grate the cheese and carrots and stir in with the butter /oil and milk until well blended. Mix the garlic powder with the flour and gradually add to the mixture to make a soft dough.
Pinch off little portions of the dough and roll in your hands to create 1 inch balls.
Place on a baking sheet and bake for 35-40 min until golden brown.
Cheese, Spinach and Rolled Oats Biscuits (makes approx. 48 pieces)
115 g Organic Farmhouse Cheddar (any flavoursome cheese works)
100 g Rolled oats
75 g Margarine
235 ml Beef or chicken stock
90 g Cornmeal
120 ml milk
360 g Whole wheat flour
A handful of freshly chopped spinach
Preheat oven to 165 degrees C. In a large bowl, combine rolled oats, margarine, and beef stock and let the mix stand for 10 minutes.
Then stir in cornmeal, milk, Cheddar cheese, spinach and egg. Gradually mix in flour until a stiff dough has formed.
Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to ½ inch thickness. Cut with cookie cutter (I used doggies and a round cutter to create the paw print biscuits), and place 1 inch apart onto the prepared cookie sheets.
Bake 35 to 45 minutes until golden brown.
Tip: If you want to change things up you can substitute the spinach for parsley (for fresh doggy-breath) or the cheese for carrots for a lower calorie version.