Kitchen: These Homemade Dog Treats Will Set Tails Wagging
Nicola Millbank is an actress best known for her television roles on shows such as 'Mount Pleasant', 'Silent Witness' and 'Mr Selfridge'. An avid foodie by night and with her beloved dog, Darcey by her side, Milly has devised an inventive food guide which breaks with the current trend of sugarfree, dairyfree, happiness free food and gets us back to enjoying comfort food using clever, healthier substitutes that taste just as good – if not better. Her ethos is to always cook from scratch, eat healthy Monday to Saturday and then on Sunday eat whatever indulgent gooey, gorgeous grub your heart desires.
If you've read Nicola's recent interview with us, you'll not only know all about her sidekick, Darcey, but you will have seen that she says the key to cooking success is in the preparation, and it's all about having fun and getting creative whether you're cooking for you or your four legged friend.
Darcey just LOVES peanut butter and is usually climbing all over me if I have some on toast for breakfast. So I wanted to try and create a dog biscuit that's easy to make with as few ingredients as possible but most importantly, delicious! I, like any dog owner like to treat my dog from time to time but want to know what she's eating.
There are so many calorific dog treats and because Darcey is a miniature Dachshund, I have to be careful with what she eats. Making my own biscuits is not only quick and easy to do but also a perfect way to monitor the contents.
Peanut Butter and Oat Dog Biscuits
Preparation is key to cooking success, so here's what you will need...
2 cups of wholewheat flour
1 cup of rolled oats
1/4 cup of no added salt or sugar peanut butter
1 1/4 cup of hot water
Preheat the oven to 180C. Mix all of the ingredients in a large bowl and knead for a few minutes to form a soft dough.
Flour the work surface and roll out the dough. Using a cookie cutter (I love to use a bone shaped cutter!) cut out the biscuits.
Place the biscuits on a nonstick baking tray and bake in the oven for around 20-25 minutes until golden. Allow to fully cool before storing. The biscuits will last for up to a month in an air tight container.
Stay tuned for Nicola and Darcey's column next month. In the meantime, tell us how you got on making your own peanut butter and oat biscuits following Nicola's recipe – we'd love to hear from you!