Doggy Easter Biscuits
Makes up to 30 depending on your cutter
Biscuits alone – Easy.
Icing – a little more skill involved
Packing in two veggies.
Also a great bake to do with the kids for the family dog
About this Recipe
I love Easter, but over and above that, springtime in its entirety. It just seems to bring a new energy to people.
The Easter break and school holidays provide plenty of opportunity to get your bake on and our four legged friends don’t want to be left out. These biscuits left unglazed make every day, guilt free, permissible treats for your dog. Taken to the next level and decorated, they make a fun family baking activity.
I also wanted to incorporate Carrot into this recipe as we had picked it as our seasonal vegetable as part of our new year pact to eat more seasonally. If – like Willow, your dog is a big carrot fan, you maybe also want to check out this super easy Pupcake recipe
For these biscuits, I used this cookie cutter here, but it was very small and fiddly. Some of the biscuits were breaking when being removed from the cutter. My tip if using this cutter, is to gently push the dough out of the cutter with the end of a teaspoon at the carrot top end first.
If you enjoy icing biscuits, there are some great recipes for really amazing looking doggy bakes in the Proud Dog Chef book
- 180g Buckwheat flour
- 70g Coconut flour
- 1 large egg beaten
- 1 sweet potato, peeled, chopped, boiled and whizzed into a puree and cooled (keep 1 Tbsp of this to one side for the icing)
- 1/4 large carrot grated
- 1 Tsp chia seed
- 1 Tbsp sweet potato puree
- 2 Tbsp Greek yoghurt (not fat free)
- 2 sachets of Dr. Oetker Arrowroot Green Icing
- Same ingredients as the orange icing but switch the sweet potato for a handful of parsley leaves
Step by Step Instructions
Preheat the oven to 150 degrees
Combine all the biscuit ingredients either in your mixer or mix by hand – add any water if needed so it comes together to a dough.
Flour your work surface (or you can lay a sheet of greaseproof paper on your worktop, placing another on top of the dough and roll that way) lay out your dough, flour your rolling pin and roll out so it’s the thickness of a pound coin.
Once rolled, sprinkle a little flour over the top to remove any stickiness from the dough and cut out your biscuits with your cookie cutter.
Place your biscuit on baking trays and bake in the oven for 30 minutes, they should start going golden and have dried out.
Whilst the biscuits are cooling, you can make your icings. I used my Nutribullet for this, but a normal blender will suffice. Place the ingredients except the arrowroot into the blender and whizz up till smooth and combined.
Place each icing in a separate bowl. In a further bowl add the arrowroot and mix with a tiny bit of water to make a paste and add to your icing, stirring it through. You should feel it getting thicker.
Time to set up your icing station. I also grated some more carrot to sprinkle over the top of the biscuits. I took one biscuit at a time dipped it in the orange icing so it covered the front main body of the carrot, then dipped into the green to ice the carrot top before placing down on serving board/plate and finishing with grated carrot. The icing will dry hard.
These will last 2-3 days once iced, or up to 8 weeks if leaving un iced.
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