Some friends of mine recently rescued a dog-called Bruno. As it happens my friends are bakers and the idea for these biscuits came after Bruno ate a rather large quantity of some sourdough bread that was proving out of his reach. It seems he’s a smart fellow and he managed to reach the dough on the work surface and ate the lot with no discernible side effects. I can understand why he loves the taste. My dogs love anything that is stinky – perhaps it is due to this stink than so small many of the treats you can buy seem to come in heavy plastic packaging and they pretty expensive for what they are.
These biscuits can be stored for months in an airtight tin and cost just pence to make. The addition of some left over Parmesan and old starter means that they smell particularly good to dogs. The addition of some parsley and mint gives extra flavour and helps keep your dogs breath sweeter. Cinnamon is a known ant parasitic. It warms and stimulates the digestive system, and just a small amount is useful in dogs that suffer from wind. (although I tend to find it is the owner who suffers more!) The really great thing about making your own sourdough dog biscuits is that you can cut them to any size to suit the occasion.
Makes about 40 medium size dog biscuits or 100 small
Prep: 30 minutes
- 700g whole wheat flour
- 500g mature 100%-hydration sourdough starter
- 90g olive oil
- 1.5 cubes vegetarian bouillon, dissolved into 225 g water
- A handful of fresh mint leaves chopped finely
- A handful of fresh parsley leaves chopped finely
- 25g of old Parmesan finely grated
- 1 tsp cinnamon
- 1 egg, lightly beaten to glaze
This is such a quick recipe. I quite literally put all the ingredients (except the egg,) into a large bowl and mix into a ball. Leave for 2 hours. Dust your work surface with plain flour; use a cutter to cut shapes suitable for your dog. Place the biscuits onto a baking sheet and glaze with the beaten egg.
Bake for about 20 – 25 minutes in a moderate oven 170C (160C fan-assisted)/350F/gas mark 4. Once they golden they are baked, place on a wire rack where the air can circulate and leave somewhere warm and airy to dry out for a few days. An airing cupboard or the plate warmer in your oven will be fine. The biscuits should be completely dry before storing them in an airtight tin