Recipe: How to make Peanut Butter Dog Biscuits your pup will love
I’m a happy dog owner. Many of my pals also have pups and over the years at holiday time, many have gifted us with homemade dog treats. I’m always grateful for their generosity and was recently delighted when my old friend Jann sent me a book on the baking-for-dogs subject.
“Barkcuterie” by Hammy and Olivia (Rock Point) showcases a wide variety of dog treats, many of which are displayed on charcuterie-style boards. I’ve tried a couple of recipes and luckily, my rescue chiweenie Cinnamon loves the easiest recipe in the book, the four-ingredient Peanut Butter Biscuits. They will definitely be on my gift-giving list.
Peanut Butter Dog Biscuits
Yield: 20 to 30 depending on the size of the bone-shaped cookie cutter
INGREDIENTS
3/4 cup smooth peanut butter
1/4 cup unsalted chicken broth
1 large egg
1 1/2 cups whole wheat flour, plus more for dusting work surface
Medium bone-shaped cookie cutter
Cook’s notes: I have bone-shaped cookie cutters in two sizes; one is 2-inches long, the other 3-inches long. I will gift the smaller size to little pooches.
DIRECTIONS
1. Arrange oven rack in center or oven and preheat to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, combine the peanut butter, broth, and egg (because I keep my electric stand mixer on the counter for easy access, I use it to mix, but you can do it by hand if you prefer). Add the flour and mix just until incorporated and the mixture forms a soft dough.
3. On a lightly floured dry work surface, roll out the dough to 1/2 inch thick using a rolling pin. Use a medium bone-shaped cookie cutter to cut out the cookies and transfer them to the prepared baking sheet.
4. Bake until golden brown, 20 to 25 minutes. Cool completely on a wire cooling rack.
5. Store in an airtight container for up to one week.
Source: “Barkcuterie” by Hammy and Olivia (Rock Point)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomas Cooks.com.