Megan Furniss Gets Cooking – Dog Biscuits
Like a lot of us, I have spent some time in my kitchen this lockdown. I haven’t made banana bread (couldn’t find bananas on the days I went shopping), and the outdated packet of yeast I found in the cupboard was the opposite of active (it was dead), so the light and fluffy pitas I tried to make became very flat flat bread. I still ate them though.
What I have done is made some videos about my successful and not so successful exploits, and you can watch them and copy them.
This one here is for my weekly batch of vegan three-ingredient dog biscuits. Linus and Frieda, my pavement specials eat a batch of these every single week, so I need a recipe that is easy, fool proof and fast! Linus has IBD from a violent allergy to protein (yes, yes, all of the everything that this implies).
The recipe is this.
1 cup wholewheat flour.
1 giant tablespoon unsalted, unsweetened peanut butter (I use Black Cat with the yellow lid).
½ to ¾ cups warm water.
Heat oven to 180°.
Line a biscuit tray with baking paper.
Mix ingredients in a bowl. Add the water slowly. You may not need all of it.
When the dough can be made into one big blob, roll it out on a floured surface.
Cut it into square-ish shapes (or if you want stylish ones that take longer to cut, use a cookie cutter. I can’t be assed).
Slap onto baking tray and bake for 8 or 9 minutes, depending on whether you were prepared to roll them thin enough. Sometimes I do, sometimes I don’t.
If you want them super crunchy, after 9 minutes turn off the oven and leave them in there to dry out.
Linus and Frieda will mostly do anything for these.
What: Megan Furniss Gets Cooking – Dog Biscuits