Easy dog biscuit recipe - Gingerbread

Our version cuts out the sugar and intensifies the ginger flavour for a tasty kick your dog is sure to enjoy.

Hayley Simpson, Dog Training Manager, says: “It passed the test, they loved it. I also tried it myself and it tastes nice! It’s perfect for vegetarians as well as for dogs and a great idea for Christmas.”

We recommend that these gingerbread biscuits should only be used as a tasty reward and given to your dog in small quantities as part of a balanced diet. We also recommend that it should only be given to dogs and puppies over the age of six-months old. If you have any concerns about giving your dog a home cooked treat please check with your vet first.

Please note...

• Treats like this should be factored in as part of your dog’s daily food allowance so other meals should be reduced accordingly

• Ingredients swaps – If you need to make any substitutes or additions to this recipe, please refer to our list of safe foods for dogs and our listing of foods poisonous to dogs.

   

Ingredients:

Yield – Using a 2-inch cookie cutter, you should yield approximately 28 dog biscuits.

• 3 cups whole wheat flour (or wheat-free flour for dogs with wheat allergies)
• 2 tbsp ground ginger
• 1 tsp ground cinnamon (keep this to a minimum as too much can lead to mouth blisters!)
• 1/2 cup runny honey or molasses
• 1/2 cup warm water
• 1/4 cup light olive oil or flaxseed oil

• Primula cheese

   

Instructions:

1. Preheat oven to 325° F / 160°C / gas mark 3.
2. In a large bowl, mix the flour, ginger, and cinnamon until combined.
3. In a small bowl, using a sturdy spoon, stir together the honey, water and oil.
4. Pour the mixture into the flour.
5. Using the same sturdy spoon, stir ingredients until thoroughly combined.
6. Roll out the dough to about 1/2-inch thickness.
7. Use your favourite cookie cutters to cut shapes.
8. Lightly spray a baking sheet with non-stick cooking spray.
9. Place your cut outs on the baking sheet.
10. Continue to roll and cut out shapes with the remaining dough.
11. Bake for 20 minutes.
12. Cool completely on a wire rack.

13. Use small drops of Primula cheese to decorate the biscuits and dust with whole wheat flour.

     

Storing

The gingerbread dough will keep fresh for several weeks in the refrigerator or you can keep in the freezer for up to 6 months.