I love cooking, you can add a bit more of what you like, and take away bits you don't like. It's also the reason that I don't really like 'human' baking - it's such an exact science, adding something could be disastrous! Unless, that is, it's dog treats. They love the end result regardless! This recipe was adapted from the book "Doggy biscuits by Ingeborg Pils".
(This made 18 'dogs' and 31 'biscuits', I re-rolled out the scraps each time I had finished cutting.)
250g Wholegrain rye flower (plus extra for dusting)
100g Rolled Oats
100g Sausagmeat (if you are lucky enough to have a butchers, they will have sausagmeat without any of the seasoning which sometimes includes onion extract, otherwise, 2 plain pork sausages popped out of their skin)
My healthy additions from the store cupboard
A sprinkling of fennel seeds (helps with gastric problems, natural detox & *ahem* flatulence)
Preheat oven to 160oC (I did my fan oven at about 140oC). Get a couple of baking trays ready & lined with baking paper.
Mix all the ingredients together to form a firm dough. I keep a bowl of flour close by as I found the recipe a little sticky with the above amounts. Roll the dough into a ball, wrap in clingfilm and chill for 30 mins.
Roll out the dough on a floured surface to about 1cm thick, cut out your shapes with a biscuit cutter (the dough is quite grainy so I found fancy shapes a bit fiddly!). Pop them on your baking trays and bake for 40 minutes. Leave them in the turned off oven to dry out.
Apparently the biscuits will keep for about 2 weeks, but mine never last for more than a few days as my friends dogs go nuts for them too.
Feedback : "Your biscuits went down a storm yesterday. They wouldn't leave the box alone until it was empty." M