Best ways to Make your own dog biscuits

Dog biscuits are not suitable as a main meal. Feed them either as a supplement to ready-made dog food or to ring the changes.

Take care that you do not give your dog too many biscuits. The number of biscuits you can feed your pet in any one day depends on your dog’s breed, age and temperament. Older, calmer dogs should, as a general rule, be given fewer biscuits than younger, active animals.

The condition of your dog’s coat is a sure indication of whether his regular food and biscuits agree with him or not. A glossy coat, healthy skin with minimum flaking, a pleasant odour and firm stool in moderate quantities mean that you can rest assured that your dog’s diet agrees with its digestion.

Some foods, such as grapes/raisins, onions, avocado, chocolate/cocoa, fruit kernels and uncooked pork are poisonous to dogs. Especially in the case of smaller dogs, even small quantities can pose a health hazard or even cause death. Other foods, such as garlic, for instance, can also have a toxic effect but only if fed in large quantities or regularly over a period of time. Please always read the tips, which contain supplementary information to the individual recipes!

• If you prefer to give your dog softer biscuits, bake at a temperature 10 °C lower than the one given in the recipe.

• Follow the appropriate storage instructions as outlined in the respective recipe. If you find mould on any of the biscuits, however, throw them all away, even those which appear to be mould-free.

Meat and fish biscuits:

Storage:

Will keep for approx.

2 weeks in a storage tin or cotton bag

Ingredients

(for 1 baking tin)

150 g potatoes

50 g bacon

100 g oat bran

1 heaped tsp brewer’s yeast

50 g flour

1Heat the oven to 170 °C (or 150 °C if using a fan oven).

2Boil the potatoes in their skins, leave to cool, peel and then mash. Cut the bacon into tiny cubes. 3Add the bacon, oat bran, brewer’s yeast and flour to the mashed potatoes, then knead all the ingredients together into a firm dough using an electric hand mixer fitted with a dough hook attachment. 4Shape the dough into oval-shaped biscuits with a diameter of approx. 2 cm. Place the biscuits on a baking tin lined with baking paper and bake for approx. 30 minutes.

Tip:

Potatoes contain essential vitamins and minerals which can be beneficial to your pet if it suffers from food allergies or intolerances. Potatoes must be cooked before they can be fed to your pet as they are indigestible in their raw state.

Liver sausage bones:

Storage:

Will keep for approx.

2 weeks in a storage tin or cotton bag.

Ingredients

(for 1 baking tin)

125 g wheat flour

50 g rice flour

60 g liver sausage

1 egg

approx. 75 ml vegetable juice (e.g. beetroot or carrot juice)

flour for dusting the work surface

Alternative:

Cream cheese could be used instead of liver sausage.

1Preheat the oven to 180 °C (or 160 °C if using a fan oven).

2Mix all the ingredients together and blend into a smooth dough using an electric hand mixer fitted with a dough hook attachment. 3Dust the work surface with a little flour and roll out the dough to a thickness of approx. 5 mm, then, using a cutter, cut out bone-shaped cookies. 4Place the cookies on a baking tin lined with baking paper and bake for 20–25 minutes.

Tip:

Beetroot contains iron and folic acid, both of which play an important role in blood cell production. Beetroot is also believed to be anti-bacterial.

Minced beef hearts:

Storage:

Will keep for approx.

3–4 days. Allow to reach room temperature before feeding to your pet.

Ingredients

(for 1 baking tin)

125 g spelt flour

100 g beef mince

25 g pork fat

flour for dusting the work surface

Alternative:

Chicken or turkey can be used instead of beef mince.

1 Preheat the oven to 180 °C (or 160 °C if using a fan oven).

2 Mix all the ingredients together, add approx. 80 ml water and mix into a dough using an electric hand mixer fitted with a dough hook attachment.

3 Place the dough on a work surface dusted with flour and roll out to a thickness of 5–10 mm. Using a biscuit cutter, cut heart shapes out of the dough.

4 Place the biscuits on a baking tin lined with baking paper and bake for 30–40 minutes. If extra dry biscuits are preferred, let them harden by leaving for a further 90–120 minutes in the oven after it has been switched off.

Tip

Most dogs can eat spelt flour without it causing any digestive problems. Even those prone to wheat allergies can tolerate spelt flour as a good alternative to wheat-based products.

Turkey crunchies:

Storage:

Will keep for approx. 1 year if stored in an airtight container and protected from moisture.

Ingredients:

(for 1 baking tin)

75 g carrots

160 g lean minced turkey

40 g potato starch

50 g corn flour

½ tsp garlic powder

1 egg

1 tsp vegetable oil

flour for dusting the work surface

1 Preheat the oven to 250 °C (or 230 °C if using a fan oven).

2 Wash and finely grate the carrots. Blend all the ingredients together using a hand mixer fitted with a dough hook attachment. Wrap the dough in foil and store overnight in the refrigerator.

3 Lightly dust the work surface with flour, then, using your hands, carefully press the crumbly biscuit dough into a flat sheet, approx. 1.5 cm thick. Use a knife to cut the dough into squares.

4 Carefully transfer the squares onto a baking tin lined with baking paper and bake until golden brown.

5 Reduce the oven heat to 75 °C (or 60 °C if using a fan oven) and leave the crunchy biscuits to bake gently with the oven door propped open slightly for a further 6 hours until hard. Then leave to air-dry for another 24 hours.