5th April 2005, 07:16 AM
dog biscuit recipes
These ran in the San Francisco Chronicle in December. I tried the second recipe mixed with elements of the first (fresh garlic, sauteed ground turkey, grated carrots) and it worked really well. Hard biscuits that the dogs really love and have kept well in an airtight container. You could sub in various other things too -- I used a dry vegetable soup mix, and you could use fresh parsley. I also subbed in about 1 cup regular flour for the whole wheat as I found the dough to heavy. They make a fun gift for another dog owner -- I used a poodle cookie cutter to make biscuits for some friends who have dogs.
These are in US measurements on the ingredients. 350 F = 160 C or about gasmark 4-5 for UK/European bakers.
Bully biscuits for dogs
5 pounds whole wheat flour (wholemeal)
2 packages dry onion soup mix
2 1/2 tablespoons garlic powder
2 1/2 cups vegetable shortening
1 1/2 pounds grated carrots
1 bunch parsley, chopped fine, or 1 cup dried parsley
1 pound cooked beef, or chicken livers chopped fine
2 1/2 cups beef or chicken bouillon, milk or water
Preheat oven to 350 dgerees Fahrenheit. Mix flour, soup mix and garlic powder with shortening until mealy, using hand mixer and a very large bowl. Add carrots, parsley and meat and mix thoroughly. Add eggs and liquid and mix very well with hands. Divide into thirds for easier handling. Roll out 1/2 inch thick on board covered with cornmeal (available in Ireland at health food stores or as polenta mix at Tesco/etc). Cut out with cookie cutters. Bake on ungreased cookie sheet 2 hrs or until very hard and dry (after 1 hour, you can turn biscuits over, which may speed cooking).
Everyday biscuits for dogs
2 teaspoons dry yeast (or one packet -- this is bread yeast you get in baking ingredients section of shops)
1/2 cup lukewarm water
2 tablespoons dried parsley
2 tablespoons minced garlic
1 1/2 cups chicken broth/stock/bouillon
3 tablespoons honey
1 cup oats, optional
5-6 cups wholemeal flour
Preheat oven to 350F. In large bowl dissolve yeast in warm water. Stir in parsely, garlic, broth, honey, egg and oats. Gradually blend in flour, adding enough to form a stiff dough.
Transfer to floured surface and knead until smooth, about 3-5 minutes. Shape dough into a ball, and roll to 1/4 inch thick. Using cookie cutters, or shaping by hand, make biscuits. Transfer to ungreased baking sheet, spacing biscuits about 1/4 inch apart. Gather up scraps, roll again and cut additional biscuits.
Place in oven and begin checking biscuits after 15 minutes. Turn over when golden brown and bake 10-15 minutes more, or until lightly browned on both sides. After all biscuits are baked, turn oven off, spread biscuits on 1 or 2 baking sheets and set in overn to cool overnight. The extra time makes for a crisper, crunchier treat.
In memory: Lucy