Okay, it's not our typical recipe. But it is our typical podcast. And the dogs do love these treats! They're easy to make. And that's honesty, not just writerly cliché.
But first, the cutter. Click here for a link to buy the dog biscuit cutter we used. Very cute. We use the middle-sized one for our collies.
If you haven't heard the podcast, check it out in the media player at the top of the main recipe page. If you go to the top-middle pull-down menu, you can find the specific episode for dog biscuits. Or click the link at the bottom of this page to open the podcast right in your browser.
But the recipe. . . .
Peanut Butter Dog Biscuits
Yield: no clue. Depends on the cookie cutter. We get about five dozen, small treats.
- Nonstick spray
- 2 cups whole-wheat flour, plus additional for dusting
- 1/2 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup creamy peanut butter
- 1 cup chicken or beef broth
- 1 tablespoon Worcestershire sauce
- About 3/4 cup grated Parmigiano-Reggiano
1. Heat the oven to 375F (or 350F with a convection fan). Lightly coat two baking sheets with nonstick spray.
2. Mix the flour, oats, baking powder, onion powder, and garlic powder in a large bowl. Stir in the peanut butter, broth, and Worcestershire sauce until a thick batter.
3. Flour a clean, dry work surface. Set the dough on it, press it flat a bit, and dust it with more flour. Roll to about 1/2-inch thick. Cut out into dog-cookie shapes. Set them on the prepared baking sheets and roll more by gathering the dough together, dusting it again, and rolling it out. Sprinkle Parmigiano-Reggiano over the cookies.
4. Bake one tray at a time for 20 minutes, or until browned and crisp. (If you've used a convection fan, you can arrange the racks and fit all the sheets at once.) Cool on the baking sheet for a few minutes, then transfer to a large wire rack and continue cooling overnight. Store in a zip-closed plastic bag at room temperature for up to 2 weeks.