Simple Quick and Tasty Home-Made Dog Biscuits – treats for your special friend, from the Fallback Pantry

We’re all having to make-do at the moment when supplies run low – it’s not reasonable to pop to the shops just to pick up one or two grocery items. Then again, there’s no explaining any of this to our pets, and Rosheen (our Rough Collie) would be inconsolable if she didn’t receive her biscuit treats at least ‘once or twice’ a day!

When the biscuit jar ran dry, something had to be done. I developed this recipe for home-made dog treats, it’s so simple, only 10 minutes to make and 20-25 minutes to bake, full of  wholesome things, and good enough you can eat them yourself (but maybe don’t let your dog see you do it!).

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Ingredients:

  • dog-biscuits-fallback_1250g plain flour (any other flour will almost certainly also work here as a substitute)
  • 100g rolled oats (substitute linseeds, plain roast pumpkin seeds (chopped up), or just skip these if you haven’t got them)
  • 2 eggs
  • 25g hard cheese, grated – the stronger flavoured the better
  • 1 low salt beef stock cube (or chicken)
  • ~100ml water

 

You will need a mixing bowl, a rolling pin (a wine bottle can serve in an emergency) and a baking tray with a non-stick sheet or a piece of baking parchment or greaseproof paper.

Pre-heat your oven to 180C / 350F.

In a jug or bowl, dissolve the stock cube in the smallest amount of boiling water you can – ideally less than 100ml.

Combine the flour, eggs, two handfuls of the oats, and the grated cheese in the bowl, mixing well. Now add the concentrated stock a little at a time until the dough comes together and leaves the bowl clean. Give the mix a gentle knead to make sure everything is evenly incorporated (not too much, especially if you’re using strong / bread flour as we don’t really want to develop the gluten for biscuits).

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Scatter some of the remaining oats on the non-stick sheet or baking parchment, and on the top of the biscuit dough, and roll the dough out to about the size of your baking sheet, between 3mm and 5mm thick. Add a few extra oats if the mix starts to stick (you can use flour for this if you haven’t got any oats).

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Now, using a long-bladed knife, mark the dough right through at 1” intervals, and then repeat this at around 45 degrees to the first, to mark a diamond pattern in the dough. 

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Bake in the pre-heated oven for 20-25 minutes, until the biscuits are crispy and starting to brown a little. You want these crisp not chewy so put them back in for another five minutes if they’re at all squishy when you get them out. 

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Transfer to a wire rack and allow to cool, then break up the biscuits and store in an airtight container once they’re completely cold. 

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Sample (if you like!) or just accept your dog’s opinion. They smell great and Rosheen goes mad for them! They will store well in an airtight container for about two weeks – if you ever manage to keep them that long!

 

More from the Fallback Pantry  ::  More from the Country Skills Blog >>

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