These homemade dog biscuits take their inspiration from the classic buttery shortbread of Walker’s, a Scottish favorite, but are specially formulated for your furry friend. Made with whole wheat flour, peanut butter, and a touch of honey, they bake up crisp and crunchy, perfect for rewarding good behavior or just showing your pup some love. Unlike store-bought treats, you control every ingredient, ensuring a fresh and wholesome snack your dog will go wild for.
Ingredients
- 2 cups (240 g) whole wheat flour
- 1/2 cup (60 g) rolled oats
- 1/2 cup (130 g) unsweetened peanut butter (ensure it does not contain xylitol)
- 1/2 cup (120 ml) low-sodium chicken or beef broth (or water)
- 2 tablespoons (30 ml) honey
- 1 large egg (for brushing, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the whole wheat flour and rolled oats.
- Add the peanut butter, broth (or water), and honey to the dry ingredients. Mix with a wooden spoon or your hands until a stiff dough forms. If the dough feels too dry, add a tablespoon more of broth; if too sticky, sprinkle in a little extra flour.
- Turn the dough out onto a lightly floured surface. Roll it to about 1/4-inch (6 mm) thickness. Use cookie cutters in fun shapes (bones, hearts, or circles) to cut out biscuits. Re-roll scraps and cut again.
- Place the biscuits on the prepared baking sheet, leaving about 1/2 inch (1 cm) between them. If you like a shiny, golden top, whisk the egg with a teaspoon of water and brush the tops of the biscuits.
- Bake for 25-30 minutes, until the biscuits are firm and lightly golden around the edges. For extra crunch, turn off the oven and leave the biscuits inside for another 10-15 minutes as it cools.
- Remove from the oven and let cool completely on a wire rack. They will harden as they cool. Store in an airtight container.
Tips
- Peanut butter safety: Always check the label – xylitol is toxic to dogs. Use only unsweetened, xylitol-free peanut butter. Natural peanut butter that separates is fine; just stir it well before measuring.
- Dough consistency: The dough should be firm but not crumbly. If it cracks when rolling, add a tiny bit of broth. If it sticks, dust with extra flour. This dough is forgiving, so adjust as needed.
- Baking for crunch: The biscuits will still be slightly soft when hot. They firm up as they cool. For a very crunchy treat (good for dental health), bake the full 30 minutes and then let them cool completely inside the turned-off oven.
- Substitutions: You can replace whole wheat flour with oat flour or barley flour for a different texture. Pumpkin puree (canned, not pie filling) can replace the broth, but reduce it to 1/4 cup (60 ml) as pumpkin is more moist.
Serving Suggestions
Give your dog one or two biscuits as a training reward, after a walk, or just as a special treat. Break them into smaller pieces for small breeds or puppies. These biscuits are also great for stuffing into a Kong toy – just soften with a little water first. Remember, treats should make up no more than 10% of your dog’s daily calorie intake.
Variations
- Cheesy Shortbread: Add 1/2 cup (50 g) of grated cheddar cheese to the dry ingredients for a savory, irresistible twist.
- Apple-Cinnamon: Add 1/2 cup (60 g) of finely chopped apple (no seeds) and 1/2 teaspoon of cinnamon to the dough. Reduce the broth to 1/4 cup (60 ml) to compensate for the apple’s moisture.
- Pumpkin Spice: Replace the broth with 1/2 cup (120 g) of canned pumpkin puree and add 1/4 teaspoon of ground ginger. This is great for dogs with sensitive stomachs.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend instead of whole wheat flour. The texture will be slightly more crumbly, so add an extra tablespoon of broth if needed.
Storage and Reheating
Store the biscuits in an airtight container at room temperature for up to 2 weeks. For longer storage, keep them in the refrigerator for up to a month, or freeze for up to 3 months – just thaw at room temperature before giving to your dog. These biscuits do not need reheating; in fact, they are best served at room temperature or slightly chilled. If they soften over time, you can re-crisp them in a 300°F (150°C) oven for 5-10 minutes, then cool completely before storing again.
Frequently Asked Questions
Can I use regular all-purpose flour instead of whole wheat? Yes, you can. All-purpose flour will produce a lighter, less dense biscuit. The dough may be slightly softer, so you might need a touch more flour when rolling. Whole wheat is more nutritious and gives a heartier texture, which many dogs enjoy.
Is it safe to give my dog honey? Yes, honey is safe for dogs in small amounts. It contains natural sugars and some vitamins, but it is still sugar, so keep it minimal. The 2 tablespoons in this recipe are spread across the whole batch, so each biscuit has only a tiny amount. Do not give honey to puppies under 1 year old due to the risk of botulism (though rare, it’s best to avoid).
Why are my biscuits soft after baking? They likely need more time in the oven. The biscuits should be firm to the touch and lightly browned. Also, ensure you roll the dough thin enough – 1/4 inch (6 mm) is ideal. If they are still soft after cooling, return them to a 300°F (150°C) oven for 10 minutes to dry out further.
Can I use chicken broth with onion or garlic? No. Onion and garlic are toxic to dogs, even in powdered form. Always use a low-sodium broth that lists only chicken or beef, water, and natural flavors. When in doubt, use plain water – it works just as well.
How many biscuits can I give my dog per day? It depends on your dog’s size and daily calorie needs. As a general rule, treats should not exceed 10% of their daily calories. For a medium-sized dog (about 30 lbs), 2-3 small biscuits a day is a reasonable amount. For small dogs, break them into smaller pieces. Always monitor your dog when introducing any new treat.
Can I make these biscuits without a cookie cutter? Absolutely. Simply roll the dough and cut it into squares with a knife or pizza cutter. You can also roll the dough into small balls and flatten them with a fork, just like peanut butter cookies. The shape doesn’t matter – only the baking time does.
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- Dry Brining Pork Chops for Juicier, Well-Seasoned Meat
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