Super Simple Honey Dog Biscuits

Honey has become somewhat trendy in the food world lately. After seeing honey featured not only in pastries, cakes, and ice creams, but also in savory dishes like Provencal Lamb (on Saveur magazine’s website), I thought to myself:  why not give honey a starring role in a dog biscuit? But choosing a honey isn’t quite as simple as it used to be. According to the National Honey Board there are now over 300 unique types of honey available in the United States. The specific characteristics of each type of honey depend on the bees’ environment. For example, honey produced by bees that gathered their nectar from clover will have a very different flavor than honey made from nectar gathered from orange blossoms. A good general rule when selecting a honey is that the lighter the color of the honey, the milder the flavor.

These honey-flavored treats are super quick and easy to make. You probably already have all of the ingredients standing by in your pantry. These treats also make great gifts for picky pooches, because they don’t contain any unusual or strong flavors. When I made this recipe I used a really large cookie cutter. It’s about 2 by 4 inches—hence the lower yield that’s listed below. Using a cookie cutter appropriate for a smaller dog, you could easily cut out twice as many biscuits as this recipe yielded for me. Just remember that smaller biscuits won’t need to bake as long.

 BEST

Super Simple Honey Biscuits

Makes about 20 (very) large biscuits

 

1 1/2 cups whole wheat flour, plus more for dusting

1 eggs

1/4 cup honey

1/4 cup water

 

1. Preheat the oven to 325°F.

2. Combine all the ingredients in a bowl. Knead until a smooth dough forms.

3. On a generously floured countertop, roll the dough out to about 1/4-inch thick, and cut out biscuits using your desired cookie cutter. If the dough is sticking to the rolling pin, lightly dust the top of the dough with flour.

4. Bake the biscuits on a prepared cookie sheet until firm to the touch, about 10 minutes. After baking, turn off the oven, crack the oven door, and leave the cookies to dry out for at least 2 hours and up to overnight.

 

These crisp biscuits can be stored in an airtight container at room temperature.

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