Whilst we come together to eat, drink and be merry – there’s no reason why your pet should miss out! Your greyhound deserves holiday treats as much as you do, so whip up some great dog-friendly cookies this Christmas.
Here are some dog-friendly cookie recipes you can try which keep well in air-tight containers (but we think they will be gobbled up quick-smart!).
Cinnamon cookies
Ingredients:
· 3 cups of oat flour
· 2 tsp of cinnamon
· 1 egg
· ¼ cup honey
· ½ cup water
Instructions:
· Preheat your oven to 180º
· Combine all ingredients and stir until all ingredients are mixed in
· Roll the dough into 3cm balls and place it on a baking tray lined with baking paper.
· Flatten the balls to about 1cm thickness.
· Bake for 20 minutes or until the treats are golden brown.
· Store in an air-tight container at room temperature.
Ginger biscuits
Ingredients:
· 2 cups brown rice flour
· 1 tbs ground ginger
· 1 tsp of cinnamon
· 1 tsp turmeric powder
· ¼ cup coconut oil (melted)
· 3 tbsp honey
· 1 egg
· ¼ cup applesauce
Instructions:
· Preheat oven to 160º
· Combine dry ingredients until well combined.
· Whisk coconut oil, honey, egg, and applesauce together and stir into the dry mixture.
· Chill the dough in the fridge for 30 minutes.
· Line a baking tray with baking paper
· Roll the dough out to about 1cm thickness, and use cookie cutters to cut out desired shapes. ( or you can roll the dough into 2.5cm balls and flatten them with your palm)
· Bake for 12-14 minutes or until golden brown.
· Cool completely before treating your pooch.
· Store in an air-tight container at room temperature.
Candy Cane Cookies
Ingredients:
· ¾ cup of pumpkin puree
· ¼ cup peanut butter
· 1 egg
· 3 cups oat flour
· ¼ cup dried cranberries
· ¼ cup water
Instructions:
· Whisk pumpkin, peanut butter, and egg together.
· Add half of the flour and mix well and then add the remaining flour.
· Turn the dough out onto the counter and knead until a firm dough forms.
· In a small saucepan, bring water and cranberries to a simmer and boil down until the water is bright red.
· Strain the cranberry reduction and let the liquid cool completely.
· Split your dough into equal halves.
· Add the cooled cranberry juice to one of the halves (add it slowly until the mixture is the desired colour but not too wet).
· Roll the dough from both halves into 5cm balls and then into long, skinny logs. (keep the two colours separate during this process)
· Take one red and one plain long and twist them around each other to make a striped pattern.
· Form a candy cane shape with the twisted strips and pinch the top and bottom edges lightly to seal the two strips.
· Place baking tray and bake for 20-24 minutes or until the bottom begins to brown.
· Cool completely before serving.
· Store in an airtight container at room temperature.