In a desperate attempt to do some baking without having something irresistible in the house afterwards to scupper my pre holiday healthy eating, I have turned to canine baking! This recipe for carrot and caraway dog biscuits is from River Cottage: Cakes and the biscuits have been well received by my friends dogs. My workmates weren’t so sure and thought they were a bit dry but 50 mins in the oven will do that!
Carrot & Caraway Dog Biscuits
125g wholemeal flour
65g fine oatmeal
60g porridge oats
75ml sunflower or rapeseed oil
1 egg, lightly beaten
100g carrots, trimmed and finely grated (only peel if dirty)
1 tsp caraway seeds
1 tbsp finely chopped parsley
Preheat the oven to 170°C or Gas mark 3. Sift the flour into a mixing bowl. Add the oatmeal and porridge oats and mix together.
Make a well in the centre and pour in the oil, egg, carrots, caraway seeds and parsley.
Mix with a spoon until well blended and you have a fairly sticky dough.
Lightly dust the work surface with flour, then turn out the dough and knead for a few minutes until the mixture is smooth and pliable.
Place the dough between two sheets of lightly floured greaseproof paper.
Using a rolling pin, roll the dough out to about a 5mm thickness and remove the top paper.
Cut out biscuits using the bone cutter and place on the prepared baking sheets.
Bake in the oven for about 50 minutes or until the biscuits are crisp and lightly golden. Cool on a wire rack.
These will keep for 2 months in an airtight container.