Today’s Dog Treat Cookie Recipe

Did you know?
Bulgur is a good source of the B vitamins and folate as well as the minerals iron, magnesium, and phosphorus. It’s very low in Saturated Fat and Cholesterol and a very good source of dietary fiber.
Rye contains high levels of proteins and fiber. It contains good amounts of iron, calcium and zinc and a whole slew of B vitamins. There’s also vitamin E a plenty. It’s also effective in lowering cholesterol levels, optimizing health of the heart and controlling blood pressure (US studies have showed between 0.5 percent and 10 percent of dogs suffer from high blood pressure – ages ranged from 2 to 14 years old).
Cornmeal is a good source of niacin, thiamine, riboflavin, pantothenic acid, folate and vitamins B-6, E and K. It contains 18 amino acids and valuable minerals such as iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium.
Tuff Cookie
1¾ cups plain flour (all purpose)
1 cup wholemeal flour (whole wheat)
1 cup bulgur
½ cup rye flour
½ cup cornmeal
¼ cup non-fat dry milk powder
1½ cups organic chicken stock – low sodium
2 tbsp. honey or molasses
1½ tbsp. carob powder – optional
½ tbsp. active dry yeast – dissolved in ¼ cup warm water
Pinch of sugar
GLAZE: 1 egg + 1 tbsp. milk (optional)
Preheat oven to 150° C (300° F) and line 2 cookie trays with parchment paper.
Mix thoroughly in a big bowl, the flours, cornmeal, bulgur, milk powder and carob powder.
In a separate bowl, dissolve yeast and pinch of sugar in ¼ cup lukewarm water and let it sit for a few minutes, until it bubbles.
Add the chicken stock to the yeast mixture and mix together.
Add the liquid to the dry ingredients and combine, the dough will be stiff; you will need to use your hands to work it and bring it all together.
Turn dough on to (lightly) cornmeal coated surface and knead for about 1 minute.
Roll out the dough to a thickness of ½ inch and using cookie cutter of your choice or a sharp knife, cut out shapes and place on cookie trays.
Repeat the process of knead, roll, cut and place, until all dough is used.
If using GLAZE – Mix the egg and milk and use to brush tops of biscuits (for shine).
Bake the biscuits for around 65 – 70 minutes (depends on your oven).
Turn off the heat and leave biscuits in the oven for a minimum of 3 hours, or better still, overnight (this dries the cookies out and makes them tuff ‘n’ crunchy).
Yield: 4 – 5 dozen (3 inch) bone shaped cookies.

Storage, Refrigeration and Freezing instructions:
Store in zip lock bags or air tight containers for up to 5 – 7 days.
Home-baked dog treats contain no preservatives, so they can mold or spoil the same as home-baked people cookies do. Other variables, ingredients/moisture content of the treat and climate conditions also determine the storage time.
Refrigeration will prolong the life of home-made dog treats.
Freeze for up to 4 months – Always allow treats to thaw completely before feeding.

Feed these Tuff ‘n’ Crunchy Vita Bones as a treat.
Treats should not make up more than 10% of your pet’s diet.
As with any treat, always provide fresh water after feeding.

Be sure to check the recipe for any known foods or ingredients your pet may be allergic to. If in doubt, check with your Vet.

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2 thoughts on “Today’s Dog Treat Cookie Recipe

  1. the 3 ems February 21, 2013 at 7:12 pm Reply

    Hello again Miss Harper Lee, thanks for reading and commenting. We are so happy your human mommy is reading the recipes our Mom bakes us. We found that if we sit or stand in the kitchen and give her “the look” – before we know it, treats magically appear on the cooling rack on top of the kitchen counter. It works every time! (Mum put a photo of us on the PHOTOS page)

  2. Miss Harper Lee February 16, 2013 at 12:53 am Reply

    I can’t begin to tell you how happy I am that my human mommy found your blog. Now if I can just get her into the kitchen to start baking some of these fabulous treats!

the 3m's send you ♥ sniffs and thanks for reading & commenting.

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