In the kitchen
Gingerbread Biscuits

Note from Fred & Tess:
We thought we would try an recreate one of our favourite biscuits, Ginger.
Once we had finished mixing everything, our paws smelled yummy and were rather smooth.
Mum and Dad said the biscuits smelled lovely, but what part of doggy biscuits do they not understand! BOL!

Gingerbread Biscuits

120g dog friendly molasses
2 tbsp honey
360ml water
120ml olive oil
360g whole wheat flour
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tbsp finely chopped fresh ginger.

1 In a large bowl, combine the molasses, honey, water and oil. In another bowl, mix the flour, bicarbonate of soda and both types of ginger.
Mix both together and then divide into two balls. Wrap the balls and refrigerate for 3 hours and 30 minutes.

2 Preheat the oven to 180 degrees.

3 Roll out the chilled dough until 1/4 inch thick and cut into shapes. We decided to use Mum's new bone shaped cutters, which are small so we got 40 biscuits.

4 Bake in the oven for 10 - 15 minutes (smaller biscuits bake quicker) and let cool completely. You can decorate them with carob or white chocolate, but we couldn't wait so had them undecorated.

Will keep for up to 2 weeks in an airtight container (assuming you aren't a spaniel as we will have them eaten well within that time! BOL!).


Tags: Repawter, Fred & Tess