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Dog Treats - Cheddar-n-Parsley Breath Biscuits

Cheddar-n-Parsley Breath Biscuits

 

This recipe works with the big and small bones and paws disks

Full recipe yields about 66 mixed big and small treats

For dogs on a low-fat diet you might limit these as they do have butter and cheese.

¼ cup plus 2 Tablespoons butter

6 ounces medium or sharp cheddar cheese (NOT pre-shredded) grated fairly fine

1 cup Gerber Oatmeal Cereal (baby cereal)

½ cup plus 1 Tablespoon whole wheat flour

½ Tablespoon Ground Flax Meal

1 to 2 teaspoons dried parsley flakes

Preheat oven to 350°F

 

In a medium bowl mix all the dry ingredients together. Shred the cheddar cheese. I use the second smallest holes on a manual grater. Using an electric mixer, cream the butter and cheese together until well-combined and creamy. Add the dry ingredients and mix thoroughly. This mixture will seem very crumbly. Use your hands to knead it into a soft dough. Load your press barrel and use a very slow, even, steady pressure to extrude the dough through your disks, as outlined below in special instructions.

 

*Special directions for pressing all treat recipes* This will NOT feel like pressing cookies! If you maintain a nice even, stiff pressure the treats will form nicely. It will feel especially different pressing the small bones, as you will not need even close to a full “click” to press them (referring to “one click-per-cookie type presses). You will hardly feel them stick to the pan. If any of the shapes do not release from the press well, you can easily pull them off with your fingers and set them on the pan! Count on pressing/applying pressure slowly and steadily for about a full second per shape. Remember that these are not people cookies made with only fine ground flour, so they will have a more rustic appearance. These make a nice light treat that isn't too hard to crunch. The small bone and small paw make excellent little training treats.*

 

Bake for about 12 or 13 minutes or until edges begin to brown, checking early and often as all ovens are different. Let them sit on the cookie sheet for a few minutes before removing to avoid breakage. Store tightly covered for up to 4 days. I like to freeze these in small batches (about 4 days' worth) and take them out as needed. They will last a month or two in the freezer.