"Ace" gives his paw stamp of approval on these doggie biscuits!!
We don't have a dog (but we do have 2 of the sweetest guinea pigs!!) so I always like to test my dog treat recipes on a neighbor pup. This time Ace, a sweet chihuahua mix rescue, was the lucky tester! He promptly took the biscuit, ran and hid with it, which I think is a good sign - I managed to get one slightly blurry photo as I assured him I wasn't trying to take the biscuit from him! Thanks for your help Ace! Woof, Woof!
Peanut Butter and Pumpkin Doggie Biscuit Recipe:
(Recipe adapted from my sister-in-law, Laura's, Doggie Doughnut Recipe)
Makes about 9-10 biscuits, (depending on size of cookie cutter)
Measure into medium bowl 2 1/4 cups flour and other dry ingredients:
(You can use whatever flour combination you like.)
• 1 1/4 cup whole wheat flour
• ½ cup oat flour
• ½ cup rice flour
• ¼ cup brewer’s yeast (found w/protein powders in grocery)
• ½ teaspoon baking powder
Whisk together and add to dry ingredients:
• 2/3 cup chicken broth
• 1 egg
- 3 tablespoons rolled oats
- 1/4 cup peanut butter
- 2 tablespoons pumpkin
Wrap and refrigerate dough an hour or longer to firm up.
Preheat oven to 350 degrees F.
Sprinkle flat surface with some additional flour and roll out dough about 1/4" - 1/2" thick.
Use bone shaped cookie cutter to cut about 9-10 bones. (re-rolling dough as necessary)
Place on a parchment lined baking sheet. Use a skewer or toothpick to poke holes in bones (helps moisture escape.)
Brush on an egg wash (1 egg beaten with 1 tablespoon water) if you'd like a glossy finish.
Bake for 20 minutes at 350. Then reduce oven temperature to 250 and bake for another 20 minutes.
Turn oven off and leave biscuits in as oven cools. You want them to be quite dry.
Store in an air-tight container