Dr Harry Dog Biscuit Recipes

ANTI-INFLAMMATORY DOG BISCUIT RECIPE

Steps:

• Preheat oven to 350ºF and line a baking sheet with parchment paper. Set aside.
• Combine all dry ingredients in a bowl and mix together.
• Add water and egg.
• Mix ingredients together until thoroughly combined with a spoon. Then, with your hands, knead dough. This dough will feel very wet and sticky. Let it sit on the counter for 15 minutes, allowing the oats to soak up the water and egg.
• Sandwich doughball in between two pieces of parchment paper. With a rolling pin, roll dough to about 1/4" thick. Stamp with cookie cutters and place biscuits on the baking sheet.
• Use a cookie cutter to stamp out biscuits and place each treat on a lined baking sheet.
• Bake at 350ºF for about 30 minutes, or until cooked through.
• Transfer to a wire rack to cool.

DOG BISCUITS

Steps:

• Preheat oven to 350°. Combine flour, wheat germ and cinnamon. Stir in remaining ingredients. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. bone-shaped cookie cutter., Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack), 30-35 minutes. Cool on a wire rack. Store in an airtight container.

PEANUT BUTTER DOG BONE TREATS

Steps:

• Place an oven rack in the center of the oven and preheat to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with a silicon baking mat. Set aside.
• In a large bowl, combine the flour, oats and baking powder. Stir in the broth and peanut butter until the mixture forms a crumbly dough. Press the dough together to form a ball.
• On a lightly floured work surface, knead the dough for 30 seconds until smooth. Roll out the dough into a 10-inch circle, about 1/2-inch thick. Using a bone-shape cookie cutter, cut out bones and place on the prepared baking sheet (any scraps of dough can be formed into a ball and re-rolled). Sprinkle with the Parmesan.
• Bake until light golden, 20 minutes. Transfer to a wire rack and cool completely. Store in an airtight container for up to 1 week.

FRESH BREATH DOG BISCUITS

Steps:

• Preheat oven to 180 degrees Celsius. Lightly grease 2 baking trays or line with baking paper.
• In a small bowl mix parsley, carrot, cheese and oil. In another bowl stir together flour, bran and baking powder. Then add the parsley mixture and stir well.
• Gradually add 1/2 cup water. Mix well, adding more water, if needed, to make the dough moist. Knead for 1 minute on a floured surface.
• Roll dough until it is 1cm thick. Use a small cookie cutter (bone shaped) or glass to cut as many bikkies as you can, re-rolling the scraps.
• Bake for 20-30 mins, or until biscuits are brown. Allow to cool on rack. These will harden as they cool.
• Store in airtight container for up to 2 months.