Tuesday, December 4, 2012

Day 4: Ginger Dog Biscuits Recipe

Even though the holidays get busy, you can’t forget to spoil man’s best friend!

 
Making homemade dog treats are something I try and do on a somewhat regular basis for my own beloved pup, but have to admit, it is not something I do all the time. And honestly I don’t know why!

Homemade dog treats are a whole heck of a lot cheaper than store bought and don’t contain anything toxic or harmful, just common pantry ingredients.

Not only are homemade dog biscuits a wholesome treat, they are fun to make and give. If your pet ‘parent’ friends are like mine, they will be delighted to know you thought of their pooch this holiday season! (And grateful there is one less cookie left for them to eat after excessive treat over load!)


Packaging Suggestion: There are a number of ways you can package these dog biscuits. I personally think the way I have shown in my pictures, in a ‘candy jar’ type container with a festive bow tied around attaching a dog bone cookie cutter looks super cute. But you could also put these biscuits in a dog bowl, with maybe a dog toy and tie cellophane around everything. Or you could simply put these in a cellphone treat bag and tie the baggie with a bow.

One Year Ago: Christmas Fruit Salad
Two Years Ago: Brown Sugar Glazed Sweet Potatoes with Coconut Streusel
Three Years Ago: Pioneer Woman Book Signing
 

Ginger Dog Biscuits Recipe
Printable Version
Prep Time: 20 minutes Bake Time: 20-25 minutes Makes approximately 3 dozen

3 cups all-purpose flour
3 cups whole wheat flour
2 inches fresh ginger root, peeled and grated
½ teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon all-spice
1 cup water
1 cup molasses
1/2 cup canola oil

Preheat oven to 325 degrees.

In a large bowl, combine the flours, fresh ginger root and dried spices. Stir in the water, molasses and oil (dough will be stiff). On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-inch bone-shaped cookie cutter.

Place 2-inches apart on ungreased baking sheets. Bake at 325° for 20-25 minutes or until set and beginning to brown. Cool on a wire rack. Store in an airtight container.

Adapted from Taste of Home Christmas Annual 2011

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