Now for something completely different.  Don’t serve these to aunty Mavis when she pops in for a cuppa or you’ll likely cop a brolly around the earhole. But if she brings her shih tzu, now that’s a different story: it’ll be a lapdog in heaven. We thought we would run this, well, delicious doggie treat recipe from Poh Ling Yeow’s latest book, Poh Bakes 100 Greats (Murdoch Books), to keep millions of beloved mutts happy. By the way, the book contains many wonderful human recipes, too!

Says Poh: “First, let’s be clear, these biscuits are for dogs, not humans! If you’re like me and get a bit stressy about the dodgy regulations that surround pet food, you can make your own. My guys, Rhino and Tim, are totally obsessed with these, and the best thing is that they’re incredibly easy to whip up.”

Makes about 1 kgs (2 lb 4 oz) dog biscuits

Ingredients

600 g (1 lb 5 oz/4 cups) wholemeal (whole-wheat) flour + extra for sprinkling

165 g (53/4 oz/1 1/2 cups) powdered milk

75 g (21/2 oz/1 cup) wheat germ 1/2 teaspoon garlic powder
500 g (1 lb 2 oz) chicken livers 3 eggs

30 g (1 oz/1 cup) roughly chopped flat-leaf (Italian) parsley, including stalks

Method

Preheat the oven to 110°C (225°F) fan-forced.

Combine all the dry ingredients in a food processor, and pulse very briefly to mix. Add the livers, eggs and parsley, then pulse until the mixture gathers into a rough dough.

Turn out onto a floured work surface, sprinkle more wholemeal flour on top and roll until 6 mm (1/4 inch) thick. Slice roughly into 4 cm (11/2 inch) squares, and bake for 1–11/2 hours until dry and crunchy. If the bikkies seem a little rubbery when you take them out of the oven, don’t be concerned – they’ll turn super-crunchy on cooling.

Cool completely before storing in an airtight container, then use freely to manipulate your fur children into good behaviour! These keep well in an airtight container for up to 2 months.

 Note: Just so you know, these dog biscuits are designed to be used as treats, not a kibble substitute.

 

Poh Bakes 100 Greats by Poh Ling Yeow (Murdoch Books, RRP $39.99) Photography by Alan Benson

 

Comments

comments

Enjoyed what you read?

 Of course you did. Subscribe (it's free!) and we will send you our weekly issue of The Starfish.

You have Successfully Subscribed!

Pin It on Pinterest

Share This

Share This

Share this post with your friends!

The Starfish straight to your inbox!

Sign up and receive the latest edition of The Starfish in your email in-box each week!

You have Successfully Subscribed!