lucky dog treats
January 31, 2012 § 2 Comments
If you like making cookies or biscotti and have a dog(s) in your family, you’ll love making doggy biscotti! As heart warming as making chocolate chip cookies for your children, and no worries about raids on the cookie jar! Here you see the biscotti lined up for their second bake to dry; they take up less room this way and no turning over needed (a double batch). Two views of Hana’s cookie jar, one filled with the fresh-baked biscotti and one with Hana waiting in the background.
Here’s the recipe I use. It’s very flexible, so feel free to substitute various flours, seeds, herbs, chopped veggies or fruits, even leftovers. Adjust the amount of flour or liquid towards the end of mixing to make a fairly stiff dough. Unless your dog needs a GF (gluten-free) diet, I recommend some wheat flour (either white or whole) to make the dough easier to shape and stay together. Just remember that dogs aren’t supposed to eat chocolate, onion, grapes or raisins.
DOGGY BISCOTTI (Yields 1 sheet pan full)
1 cup whole or white wheat flour
1 cup oat or barley flour
1/3 cup rye flour
1 cup rolled oats
1/2 cup pumpkin or sunflower seeds (optional)
1/2 teaspoon ground ginger (optional)
2 oz. fat (room temp butter, peanut butter, oil, etc.)
1 cup canned pumpkin, yogurt, or other liquid ingredient
Combine all of the dry ingredients in a bowl and set aside. Cream the fat if it is solid, add the eggs and mix until blended. Add your liquid ingredient(s) and mix on low speed until a stiff dough comes together, adjusting with a little more liquid or flour if needed. Divide the dough in half, shape into logs and place on a parchment-lined sheet pan. Flatten the logs so they are less than 1/2 inch tall and somewhat even in height and width (length doesn’t matter). Bake at 325°F for 30 minutes or until firm and starting to brown. Turn the oven down to 250°F. Let the logs cool until just warm (15-20 minutes), then slice with a serrated knife into 1/4-1/2 inch wide biscotti. Place back onto the same parchment-lined pan and bake until dry, up to an hour. Turn off the oven and leave the pan in the oven overnight. You want the biscotti bone-dry, so that they will keep well and have a good crunch.