Dog Cookie Recipe: Cheesy Carrot Crunch Redux

We spiced up an old recipe and it turned out better, much more fragrant than version 1. This rebux recipe includes ground dried basil and flaxseed which gives an interesting additional 'mini-crunchiness' to the already crispy cookies.
  • 1 1/2 cup rolled oats
  • 2 small carrots (yields 1/2 cup after blending)
  • 2 slices of breakfast cheese
  • 1 tsp ground dried basil
  • 2 tbs olive oil
  • 2 tbs brown flaxseed
  • 1 1/2 tbs plain flour (for easier kneading)
1. Blend the carrots (coarse) and oats (fine). Pour into a mixing bowl and add the cheese, basil, olive oil and flaxseed.
2. Add water by the tablespoon and start kneading into dough, I use about 1/3 cup water (The amount of water to use will depend on your local humidity). Adding the plain flour helped us achieve an easy-to-manage dough that was like putty. We tried making little bones but it was so time consuming,we stuck to the flat round biscuit shapes.
3. Bake at 180˚C for 20 mins until golden brown. I recommend shapes that are relatively thin and flat as it takes a much shorter time, saves energy too : )
4. As usual, let the cookies cool in oven and it'll be extra crispy and crunchy.

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