From the Murray Mail archive: first published in the club's newsletter, issue 52 (February 2024), and dated here to when it first appeared.
Peanut butter biscuits iced with yoghurt drops and a cranberry to look like little Christmas puddings.
Ingredients
- 280g Wholemeal flour
- 50g Rolled oats
- 1/4 teaspoon of baking powder
- 200g Peanut butter (Ensure no Xylitol poisonous to dogs)
- 2tbsp Honey
- 2 medium eggs
- 80ml of cold water
- For the Decorations:
- 120g Black Dog yoghurt drops
- 1/4 tsp Honey
- 1 Dried cranberry for each biscuit
Method
- Preheat the oven to 190c/170c fan forced. Line baking tray/s with baking paper.
- Mix the flour, baking powder and oats in a bowl.
- In another bowl/jug whisk together the peanut butter, honey, eggs and water.
- Make a well in the centre of the flour and pour in the peanut butter mixture, then using a palette knife/wooden spoon bring together the mixture to make a stiff dough
- Next roll out the dough on a surface lightly dusted with flour to roughly a 6mm thickness and cut out using a round 5cm cutter. Transfer the biscuits onto the baking sheets slightly spaced apart.
- Bake the cookies for 15-18 minutes until golden brown then remove the tray/s from the oven and leave the biscuits to cool slightly on the trays before transferring to a wire rack to cool completely.
- When ready to decorate, melt the yoghurt drops and mix with the honey in a small bowl. Put the yogurt in a small piping bag and snip the end. Pipe a small amount of yogurt on each biscuit to resemble the sauce on top of a Christmas pudding
- Be careful not to cut the hole too big as the icing will be running until set.
- Finally keep the biscuits in an airtight tin for 2 to 3 weeks or for up to 3 months.
From the Murray Mail, issue 52 (February 2024). From Shane's Home Made Doggie Treats. Members can read the original issue.
