Made with peanut butter and bacon, they contain few ingredients other than whole wheat flour, old-fashioned oats, non-fat dry milk, one egg, bacon, baking powder and water.
The dough whipped up easily using my Kitchen-aid mixer and the aroma when they were baking had me tempted to try one out.
|Tony, the official taste tester.|
Tony proved to be my best friend and baking buddy during the whole process. Once I mentioned the word Treat he was all ears.
Some recipes call for adding parsley to help with doggy breath. But according to Dr. Oz, this is a wive's tale.
Other recipes contain a bit of Parmesan cheese or beef broth rather than water.
For dogs with wheat allergies, substitutions can be made to eliminate the wheat by adding oat bran.
|Peanut butter, egg, non-fat dry milk|
1 cup smooth peanut butter
3/4 cup non-fat dry milk
1 large egg
Blend the first three ingredients together to form a paste, then add the following:
2 cups whole wheat flour (or substitute 1 cup regular flour and 1 cup of bran cereal)
1 Tablespoon baking powder
The mixture looks like a boxed cake mix.
At this point, I added three pieces of well-cooked bacon that were left over from breakfast and crumbled it into small pieces.
3 Pieces of well-cooked bacon.
Add about 3/4 cup of cold water, just enough until the mixture forms a thick dough.
Dividing the dough in half makes it easier to work with when rolling it out.
Line two baking sheets with parchment or dust lightly with some flour.
I worked the dough with my hands as you would modeling clay to form a round, flattened ball.
Transfer the dough to a floured surface. With a rolling pin, roll out the dough to about one-quarter inch (1/4") thick.
Using a bone shaped cookie cutter, begin cutting out individual biscuits and transfer them to the cookie sheet. They don't spread so they can be pretty close to one another on the cookie sheet.
I found the 2.5 inch bone cutter on Amazon for under ten dollars and it came with two other cutters in doggy shapes.
Gather the leftover pieces of dough and form a new ball and roll it out again until the remaining dough is used.
These are ready to go into the oven. Bake at 320 degrees for around twenty (20) minutes. It doesn't hurt to bake a little longer and make them really crisp.
This is how they look after they're baked. Tony couldn't wait to taste test them.
This recipe made about three dozen (36) dog biscuits using the cookie cutter. They can also be made into one inch squares and baked.
Storing them in Ziplock containers, I froze about half of them and kept the other half for easy treats on the regular schedule that Tony has imposed.
He insists on having a biscuit before breakfast, one at eleven (he calls it second breakfasts), at four pm and at bedtime. Maybe he is a little bit spoiled, but we don't mind.
Many thanks to my Facebook friend Eileen whose cool photo of her dog inspired me to bake these.