These biscuits a howling success

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Beef and garlic dog treats (JOHN WOODS / WINNIPEG FREE PRESS ) Photo Store

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Dog's breath biscuits (JOHN WOODS / WINNIPEG FREE PRESS ) Photo Store

A few weeks ago Louisa sent in a very funny letter detailing her travails making dog biscuits. Thanks to Claudette Abney of Emerson and Jeannette Johnson of Keewatin, who both sent in a recipe for dog's breath biscuits, and to June Curtis of St. Andrews, who offered six recipes, including one for beef and garlic treats. Thanks also to Anita Miller, Dolores Bischoff, Helen Glowienka and Otto Christensen, and to dogs Minerva, Beefy and Wicket.

Our guest tester this week is Sara, my family's seven-year-old Belgian Shepherd cross, who was very happy to help out.

Patience White is hoping someone has a recipe for Scotch baps, a soft bun coated with flour before baking. And with Manitoba's raspberry canes ripening, any raspberry recipes would be appreciated. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

Dog's breath biscuits

125 ml (1/2 cup) whole-wheat flour

125 ml (1/2 cup) all-purpose flour

250 ml (1 cup) rolled oats (not instant or quick oats)

175 ml (3/4 cup) cornmeal

60 ml (1/4 cup) brown sugar, packed

10 ml (2 tsp) baking powder

2 (1/2 tsp) salt

57 g (1/4 cup) butter, softened

60 ml (1/4 cup) peanut butter

2 eggs

60 ml (1/4 cup) fresh parsley, minced

60 ml (1/4 cup) fresh mint, minced (optional)

In medium bowl, whisk together whole-wheat flour, flour, oats, cornmeal, brown sugar, baking powder and salt. In large bowl, beat butter and peanut butter, and then beat in eggs 1 at a time. Stir in flour mixture, parsley and mint to make a soft dough. Divide into two disks, wrap and refrigerate until firm, about 1 hour. Preheat oven to 160C (325F). Line baking sheets with parchment paper. On a lightly floured surface, roll out dough to 1 cm (1/2 in) thickness. Cut into shapes using cookie cutters. (Use smaller sizes for smaller dogs.) Arrange on prepared baking sheet and bake in centre of oven until golden and firm, about 30-40 minutes. (Baking time can vary with size of biscuits, so watch carefully.) Transfer to rack, and let cool. Make sure biscuits are completely cool and hard before storing.

Tester's notes: Easy to make and a big hit with Sara, who loves her peanut butter. Parsley and mint help to freshen breath, hence the name.

Beef and garlic dog treats

625 ml (2 1/2 cups) all-purpose flour

125 ml (1/2 cup) powdered milk

5 ml (1 tsp) garlic powder

5 ml (1 tsp) beef bouillon powder

90 ml (6 tbsp) meat drippings

1 egg, lightly beaten

ice water

Preheat oven to 175C (350F). Lightly grease a cookie sheet. In a medium bowl, combine flour, powdered milk, garlic powder and beef bouillon powder. Cut in drippings until mixture resembles cornmeal. Mix in egg, and then add enough ice water to make mixture form a ball. On a floured surface, pat or roll out to 1 cm (1/2 in) thickness. Cut into shapes and place on prepared sheet. Bake for 25-30 minutes.

Tester's notes: Another hit with Sara. June uses bacon grease for these biscuits, but I didn't have any on hand, so I used lard. I initially tried to manage with 45 ml (3 tbsp) of water, thinking along the lines of pastry, but found the dough too crumbly. Then I thought, OK, I'm not making lemon tarts, I'm making dog treats -- they're supposed to be hard -- so I went with 90 ml (6 tbsp) in total.

June points out that you must make sure the biscuits are very dry before transferring to an airtight container, or they will become mouldy.

Republished from the Winnipeg Free Press print edition July 11, 2012 D4