Buckwheat and Rye Dog Biscuits

Buckwheat and Rye Woofie Cookies

Buckwheat and Rye Woofie Cookies
(Dog Biscuits)

I see no reason whatsoever why we shouldn't make our own dog biscuits from time to time.  I am not suggesting we forego retail shopping altogether, just occasionally take the time to make scrummy homemade treats.   

These biscuits are also low in wheat and other potential allergens, if your doggy is not a fan of eggs you can leave them out altogether and add some extra stock and fat.  I have used the stock and fat from our Sunday roast as this gives plenty of flavour and an authentic doggy-friendly smell.  Do ensure there is no onion in your roast/stock however as it is toxic for doggies.  As a side note, the ingredients are all human-friendly, so you can taste the cookies if you really want!

A few tips for making doggy biscuits :
- don't use whole milk, lactose is not great for dogs
- don't use any onion whatsoever
- don't use chocolate, carob is ok if you really want to spoil them!
- use animal fats like lard and roast scrapings for flavour and natural texture (avoid butter)
- buckwheat is great to use as it is not actually wheat at all, but related to rhubarb (of all things)
- adding herbs and garlic is ok, your woofy may not be excited by it though so try a small batch with a little mint, parsley and a crushed clove of garlic first before rushing into a massive batch...
- Avoid adding salt, it is not good for your pooch

Buckwheat and Rye Woofie Cookies200 grams wholemeal buckwheat flour
200 grams rye flour
100 grams white spelt flour (or regular flour is ok)
100 grams raw buckwheat – pounded with a pestle to break it up a bit
100 grams fat – the drippings from a roast, lard or you can use vegetable oil or olive oil
50 grams dry polenta or corn meal
1 ½ cups stock, warmed – lamb, beef, chicken – whichever your doggy prefers
100mls water
150mls soy milk
2 eggs

Preheat oven to 180°C

In a large bowl, combine all the dry ingredients and slowly add the warm stock.  Add the fat and cut through with a knife.  Whisk the eggs into the soy milk then add to the dough.
Work all the ingredients together until they form a very stiff dough – if a little wet, add more rye flour.
Once the dough comes together, knead it for about 5-10 minutes then set aside to rest for 10 minutes.
Once rested, roll out and use a cookie cutter (bone shaped!) to cut the dough into biscuits or just cut into strips.  I rather like to write names on the cookies when I make them - especially if I am making them for my friends dogs!

Line a baking sheet with baking paper and place the cookies on top. 

 
Bake in a hot oven for 25 minutes, or until quite brown.  Leave them to crisp in the oven on a lower shelf before removing and cooling on a wire rack.
Store in an air-tight container, will last for at least a couple of weeks.

Allow to cool completely before seeing if your woofy likes them!