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Tuna & Cheddar Whisker Biscuits – Homemade Cat Treats

by 7 Comments
Modified at

For easy forming – roll dough into a snake and cut into small pieces.

Roll the portions into chick-pea sized pieces and flatten with a fork.

If your cat is lactose intolerant you can swap the cheese with finely grated carrot.  Or try a different cat treat!

Other Cat Treat Recipes:

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 Tuna & Cheddar Whisker Biscuits - Homemade Cat Treats
Homemade treats you can make for your kitty cat! You can form them into whatever size treat your cat prefers.
Votes: 14
Rating: 3.86
You:
Rate this recipe!
Servings
Ingredients
  • 1 (5 ounce) can tuna packed in water drained
  • 1/3 cup shredded cheddar cheese can swap with finely grated carrot if your cat can't have dairy.
  • 1 egg
  • 1 1/3 cups oat flour plus extra for dusting
  • 1 tablespoon dried catnip (optional)
  • 1/4 - 1/2 cup cold water
Servings
Ingredients
  • 1 (5 ounce) can tuna packed in water drained
  • 1/3 cup shredded cheddar cheese can swap with finely grated carrot if your cat can't have dairy.
  • 1 egg
  • 1 1/3 cups oat flour plus extra for dusting
  • 1 tablespoon dried catnip (optional)
  • 1/4 - 1/2 cup cold water
Votes: 14
Rating: 3.86
You:
Rate this recipe!
Instructions
  1. You can make your own oat flour in a food processor: 1 ½ cups old fashioned oats makes about 1 1/3 cups oat flour.
  2. Line a baking sheet with parchment paper.
  3. In food processor mince tuna and cheddar until it's a fine texture. Add egg, oat flour, catnip and pulse together.
  4. While running on low drizzle in cold water slowly until the dough pulls together into a ball.  You may not need all the water.
  5. Divide dough ball into 4 smaller balls, wrap in plastic wrap and refrigerate for 30 minutes.
  6. Preheat oven to 350 degrees F.
  7. Sprinkle a little extra flour on a work surface. Roll each ball into a long “snake”.  Use a knife to cut “snake” into small pieces.  Roll each piece into a ball (about the size of chick-pea). Flatten gently with a fork.
  8. Continue until you have used all the dough.
  9. Bake for about 10-15 minutes, depending on texture you would like; softer or harder.
  10. Let cool completely. Store in refrigerator for a week or freeze for longer.

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