Four Ingredient Dog Biscuits
- Lucy Lord
- Jul 17, 2020
- 2 min read
Updated: Aug 14
Gift your four legged friends these incredibly simple 4-ingredient homemade dog biscuits. I love these doggie cookie cutters and these letter stamps to create personalised names (you can use them for regular biscuits or fondant stamping too.)
Total time to make : 30 minutes
Servings : ~ 60 biscuits
Ingredients
300g flour (wholemeal or plain)
3 eggs
80ml warm water + 1 beef stock cube or gel
100g peanut butter (*xylitol free)
Method
Pre-heat a fan oven to 180ºC and line two baking trays with baking paper.
Dissolve the stock cube into the warm water and stir to mix.
In a large mixing bowl, add your flour, stock cube dissolved in water, 2 of the eggs and your peanut butter. Mix everything together until it forms a stiff dough.
Lightly flour a surface and roll the dough out using a lightly floured rolling pin until it’s about 1cm thick.
Use a cookie-cutter to punch shapes into the dough, dip the cookie cutter into the flour first so the shapes are easier to push out. Lay your cut shapes onto the prepared baking trays. They won't rise or spread much in the oven so you don't need to space them far apart.
If you’re using letter stamps, push these into the cut biscuits next.
Beat the 3rd egg in a small mug or bowl with a fork and then brush all over the biscuits with a pastry brush, this will give them a nice golden, shiny finish and help create a crisp, crunchy texture once baked.
Bake for 20 minutes or until golden and firm to touch, then remove from oven. As soon as they’re cool enough to handle, transfer them to a wire cooling rack and allow to cool completely.
Good to know:
Please make sure you use a Xylitol free peanut butter. Most brands are but double check the ingredients as Xylitol is toxic to dogs.
You could also use chicken, lamb or vegetable stock cubes for different flavours.
Different biscuits sizes may take a different time to bake.
Fresh out the oven, the biscuits will feel firm but once they've completely cooled they'll be hard and crispy when snapped in half.
Allow them to cool completely before storing (moisture = mould). These will keep for 3 weeks in an airtight container or jar.
Can also be frozen (both the dough and the baked biscuits) for up to 3 months.
