Treat Time – Ellie’s Biscuits

Ellie's pumpkin & PB dog bisuits

I enjoy baking. Even more, I love sharing recipes and whatever I bake. Just like Ellie needs a treat now and then to replenish the energy she expends smelling literally everything, I think it’s time for a treat.

Ellie adores the small dog biscuits I make for her. Redolent of the cinnamon, pumpkin, and peanut butter (that I can smell) and the rest of the ingredients (that she can smell), these biscuits are really easy to make and they keep a long time. If you ever played with modelling clay as a kid, you have the basic skills needed for this recipe.I’ve tried several different recipes, this one is based on a recipe from Allrecipes by Kelly. (And yes, you can eat them too. Not as sweet as a cookie, since there’s no added sugar.)

Ellie’s Biscuits

Ingredients

  • 325 grams (2 3/4 Cups) whole wheat flour
  • 2 whole eggs
  • 227 grams (1 Cup) pumpkin purée
  • 4 (generous) Tablespoons peanut butter*
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon

*Check your peanut butter’s ingredients to make sure it doesn’t contain xylitol, which can be harmful for dogs

Prep

Preheat oven to 350 degrees F (175 degrees C).

Line 2 half-sheet pans with parchment paper. (If you only have one, simply bake two batches.)

Mix & Shape

If you have a stand mixer, just dump all the ingredients into the bowl and mix with the paddle attachment until smooth. It should feel kind of like modelling clay, just a bit wetter.

If you’re not using a stand mixer, put all the dry ingredients into a bowl and whisk together. In a separate bowl, mix the pumpkin and eggs together till combined, then add to the dry ingredients and add the peanut butter. Use a dough whisk or big wooden spoon to combine well, till there are no flour pockets and it has a smooth consistency.

Lightly flour a clean countertop surface. Roll out the dough to about 3/8-inch depth. Use the cookie cutter of your choice to cut the dough into biscuits. Place them close together on the parchment-lined cookie sheet (they shouldn’t spread or rise much). Gather up the scraps and roll out again, repeating until you’re out of dough

.Bake

Bake in a preheated oven for about 35 minutes. However, the timing will be entirely up to the size of your biscuits and how hot your oven is, so do check at about 30 minutes and then in 5-minute increments.

It’s important to let them cook until they are quite firm. As they cool, they should become hard like a store-bought dog biscuit. Your dog of course won’t care if they’re underdone or overcooked, however I have had a batch grow moldy one time when I undercooked them. They’re also easier to snap in half if they’re crisp.

Notes

Peanut butters vary, so if your dough is too stiff to handle easily, simply increase moisture by adding a bit more pumpkin or some drops of water. You’re aiming for a dough that is super easy to handle and roll out. You can add more flour, a spoonful at a time, if the dough is too wet.

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