Homemade Healthy Ginger dog biscuits
30-40 biscuits depending on your cutter
15 mins prep
20-30 baking time
A little effort
But worth it!
About this Recipe
Inspired by Biscuit week on the GBBO, I wanted to give the classic Gingernut, a healthy dog biscuit make over. Ginger is great for dogs digestion as well as having many other benefits, hence I was keen to add a ginger to my healthy dog biscuit repetoire.
This recipe contains Buckwheat and Coconut flours, for the reason that they both offer great nutritional benefits into these biscuits in contrast to plain flour.
If you love inculding superfoods in your dogs diet, you’ll probably want to check out our Tumeric Salmon recipe also
What you’ll need
You don’t have to have a mixer to make any of our dog biscuits. This recipe can certainly be done really easy by hand
A cookie cutter – I have a huge selection of cutters for my dog biscuits. I wanted these large beacuse I wanted the satisfaction of hearing the snap, therefore I used the bone out of this set
I’ll give you the ingredients in both grams and also cups (How American!) due to me having these amazing measuring cups a pal gifted me for my birthday, and I kid you not – they have changed my life!
2 baking trays lines with making parchment, or don’t bother if non stick trays
- 240g (2 cups) Buckwheat flour
- 60g (1/2 cup) Coconut Flour
- 120g (1/2 cup) Crunchy Peanut Butter
- 2 tsp Ground Ginger
- A mug full of Tepid water (added gradually)
Step by Step Instructions
Pre heat your oven to 180 degrees
Add all the dry ingredients to a mixing bowl, and rub together by hand. Alternativley you can use the dough hook on your mixer
It should turn into more of a breadcrumb mix, so add enough tepid water for it to come together in a dough – avoid adding too much at a time. The Peanut butter will release oil as you knead so will therefore also add moisture in. Don’t worry if it seems crumbly at first, work the dough for a few minutes and it should come together
Flour a work top surface and rolling pin and lay the dough out
Roll the dough out until it’s about equal thickness and about the depth of a pound coin – I prefer to keep the dough into same place and move around it to roll.
Sprinkle some flour over to top of your rolled out dough to take off any stickiness. Above all, it makes it easier for the cookie cutter to cut through
Take your cutter and cut out your dog biscuits
Once cut out, I re roll the dough for the reason that you can get a lot more dog biscuits out for the remaining dough
Place on your tray and place in the oven, Mine took 30 minutes due to it being a large cookie cutter, so do keep an eye on them after 10-15. If going too brown, turn down to 150. Once done allow to cool fully.
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