From the Murray Mail archive: first published in the club's newsletter, issue 45 (December 2021), and dated here to when it first appeared.
Stiff, crunchy biscuits of pumpkin, peanut butter and cinnamon, topped with carob buttons.
Prep: 20 mins
Cook: 25 mins
Ingredients
- 2 ½ cups whole wheat flour
- (I used 1 ½cups flour and 1 cup of oats blended to a flour; add more flour if required)
- 2 eggs
- ½ cup mashed pumpkin
- 2 tablespoons peanut butter
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Black Dog Carob Buttons (Optional)
Method
- Preheat oven to 175 degrees C
- Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Use a rolling pin and roll out to approx. 6mm thick and we used an approx. 3cm cookie cutter. Brush tops with milk and push carob buttons down onto the unbaked biscuits
- Bake in preheated oven until hard, about 25min
Club note: use a peanut butter without xylitol, a sweetener that is poisonous to dogs.
From the Murray Mail, issue 45 (December 2021), reprinted in issue 46 (March 2022). From Shane's Home Made Doggie Treats. Members can read the original issue.
