Healthy Cheese Biscuits

Mini Cheddar’s healthy make over – An amazing cheesy treat for you, your dog and any other cheese fans


20-25 biscuits depending on your cutter

Ready In:

2o mins prep

15-20 baking time

Effort Level:

A little effort

But worth it!

Good For:

Getting some veg in your dogs diet – in a tasty way


About this Recipe

By: Sarah S

I still have some work to do on educating people that I only put great ingredients into my healthy dog biscuits, when my Husband was disgusted at me for eating one of Willow’s biscuits the other day.

“There amazing” I say “really cheesy and crunchy and packed full of hidden veg”

After some convincing, he tries one “bloomin hell, they taste like mini cheddars” and that my friends is how the name for these were born.

I love to bake. I get it’s not for everyone, due to it taking a  little effort, but believe me, it’s so worth it for these. Out of all my healthy dog biscuits, these are my faves.

What you’ll need

You don’t have to have a mixer, you can do in a food processor or by hand

A cookie cutter – I used the bone out of this cookie cutter set

I’ll give you the ingredients on both grams and cups (How American!) as I have these amazing measuring cups a pal got 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
  • 90g (1 cup) Oats
  • 125g (1 cup) Strong cheddar
  • 100ml (½ cup) Olive Oil
  • ½ tsp baking powder
  • 2 large carrots (½ cup) grated/processed
  • 3 medium courgettes (½ cup) grated/processed, avoiding the really wet bit in the middle

Step by Step Instructions

Step 1

Pre heat your over to 200 degrees (220 if not fan assisted)

Step 2

Once you have your ingredients measured out and grated/processed, throw in mixer or bowl and mix, using the dough hook attachment, or by hand if not using a mixer.

Step 3

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 or it will be really sticky, Just enough for it to form a ball of dough

Step 4

Flour a work top surface and rolling pin and lay the dough out

Step 5

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. Very pleasing Courgette flecks!

Step 6

Sprinkle some flour over to top of your rolled out dough to take off any stickiness and make it easier for the cookie cutter to cut through

Step 7

Take your cutter and cut out your shapes

Step 8

Once cut out, I re roll the dough as you can get a lot more biscuits out for the remaining dough

Step 9

Place on your tray and place in the oven, I did 8 minutes at 200 degrees to get a lovely golden colour and then a further 8-10 minutes at 150 to make them crunchy

These keep for about 4 weeks if kept cool and dry in a tin, I sometimes pop mine in the fridge if it’s hot. They also freeze, so I’d put half the batch in the freezer and defrost when needed.
Willow and I are partial to one as part of our 11am snack break – Enjoy!

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