Four Ingredient Dog Biscuits



Catching up with friends is always 'an excuse to bake' for me but what about my four legged friends? I decided to create four ingredient dog biscuits for them! I love these doggie cookie cutters and these letter stamps to create personalised names (I love using them to personalise human biscuits or create thank-you's etc. too)


Total time to make : 30 minutes

Time to prepare : 10 minutes

Time to bake : 20 minutes

Servings : ~ 65 thumb sized biscuits



Ingredients


300g flour (wholemeal or plain)

2 eggs

80ml warm water + 1 beef stock

100g peanut butter (xylitol free)


*1 extra egg, beaten, as egg wash (optional)



Method


  1. Pre-heat a fan oven to 180C and line baking trays with non-stick paper

  2. Dissolve the stock cube or gel into the warm water

  3. Put everything in a bowl and mix together into a dough

  4. Lightly flour a surface and roll the dough out to about 1cm thick

  5. Use a cookie-cutter to punch shapes into the dough, flour the cookie cutter if the dough tends to stick to it. Lay the shapes out on the baking tray. They won't rise/spread very much in the oven so you don't need to space them apart

  6. If using the egg-wash (for a shiny finish), brush the beaten egg over the biscuits just before they go into the oven

  7. Bake for 20 minutes and remove from oven

  8. Remove from oven and allow them to cool completely before storing (see notes below)


Good to know:


  • I love these doggie cookie cutters - and used the middle one for these - which is about the size of my thumb. Different shapes and sizes may take a different time to bake

  • I love these letter stamps to create personalised names (I love using them to personalise human biscuits too or create thank-you's etc. too)

  • Can also be used with chicken stock, or just use warm water

  • Xylitol is toxic to dogs so please check ingredients in the peanut butter first

  • Fresh out the oven, the biscuits will feel like a firm dough 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

  • Can also be frozen (dough or cooked biscuits)

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