Sunflower Seed and Polenta Dog Biscuits

Sunflower Seed and Polenta Dog Biscuits

Sunflower Seed and Polenta Woofie Cookies

I do love making something for all the family, yes, even the dogs.
Like my other recipe for dog biscuits, this uses the stock and fat from our Sunday roast as this gives plenty of flavour and an authentic doggy-friendly smell. This is a slightly softer biscuit with a nice crisp outside.  My kids (dogs) love them!

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

Sunflower Seed and Polenta Dog Biscuits200 grams dry polenta or corn meal
150 grams wholemeal spelt flour (or regular flour)
100 grams rye flour
100 grams sunflower seeds and pepitas (pumpkin seeds)
100 grams fat – the drippings from a roast, lard or you can use vegetable oil or olive oil
1 teaspoon yeast
1 ½ cups stock, warmed – lamb, beef, chicken – whichever your doggy prefers
150mls soy milk

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.  Add in the soy milk – just enough to make a 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.  These biscuits will rise a little, not very much though, the yeast is just there to add a little lightness or they can be too hard for your woofy to eat!
Once rested, roll out and use a cookie cutter (bone shaped!) to cut the dough into biscuits or just cut into strips.  Line a baking sheet with baking paper and place the cookies on top. 

Brush with a little soy milk and dust with extra polenta.

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!