My grandma sent me this recipe she slipped from the Milwaukee Journal-Sentinel. As I try to figure out my dog’s diet and tastes post heart failure diagnosis, it’s important for me to find nutritional and tasty foods for him to eat. He’s officially boycotted his dry food. This morning he stopped eating eggs. But these heart-shaped biscuits he gobbled up. Lavender is supposed to be calming – important for my dog because he’s a nervous Nellie.
- 1/2 c. peanut butter
- 1 1/2 tsp. crushed dried lavender buds
- 1 egg
- pinch of salt
- 1 c. milk
- 2 1/2 c. whole-wheat flour, plus a little more for kneading
- In a bowl, whisk to gether peanut butter, lavender, egg, salt and milk. Add the flour and combine using your hands. Place dough on a flour-dusted work area and knead lightly until smooth. The dough should be smooth, not sticky. If the dough is sticky, knead additional flour into the dough. Let rest a few minutes while your oven is preheating to 325 degrees. Line two baking pans with parchment paper.
- Lightly flour the work area where you’ll be rolling out the dough. Roll out dough to a thickness of 1/4-inch. Cut into shapes with cookie cutters and place on prepared pans. Pull the scraps together and re-roll dough for additional biscuits.
- Bake in preheated oven 12 to 14 minutes. Larger biscuits will take a bit longer to bake. The biscuits should be lightly browned ont he bottom but a little springy on top. Turn off the oven. Let the biscuits cool in the oven, with the oven door open slightly, at least 45 minutes. Store in an air-tight container.
Somewhere in the confines of my kitchen I have bone-shaped cookie cutters. Figures the time I go to use it, I can’t find it. So instead I chose heart-shaped not only because I made these biscuits with love but also because I love my little guy.
Odie hardly has any teeth anymore, but that didn’t stop him from gobbling up two of these biscuits after they had cooled. (After I tore them into bite-sized pieces of course.)