 |
| Economical Dog Biscuits with canned Mackrell, Peanut Butter and Linseed |
Homemade dog biscuits are one of those small, satisfying kitchen projects that feel good on every level - budger-friendly, nourishing, and far healthier than store‑bought treats. These mackerel, peanut butter, and linseed biscuits are packed with protein and healthy fats, and they come together with the same ease as a simple scone dough. The ingredients are inexpensive, shelf‑stable, and easy to keep on hand for a quick batch whenever your fur-baby's treat jar runs low.
Tinned mackerel brings a boost of omega‑rich flavour that dogs adore, while natural peanut butter adds richness and helps bind the dough. A scoop of ground linseed gives the biscuits a gentle fibre lift and a lovely, nutty aroma as they bake. The dough is forgiving — you can roll it and cut shapes, or simply pat it flat and slice rustic squares. Either way, they bake into crisp, golden treats that store beautifully.
One important note: always use plain, natural peanut butter with no added sweeteners. Xylitol is a common sweetener in some peanut butters and is extremely toxic to dogs, even in tiny amounts. Check the label every time, even on brands you’ve bought before.
Once baked and cooled, these biscuits keep well in an airtight container for a week, or you can freeze them in small batches to keep them fresh. I like to stash a few in the freezer and thaw them as needed - perfect for training rewards, walk‑time pockets, or simply showing your dog a bit of homemade love.
Economical, wholesome, and made from everyday pantry staples, these biscuits are a simple way to treat your dog with something you trust and they’ll happily crunch.
Ingredients:
1 cup wholemeal flour
1 cup rolled oats
2 dessertspoons of linseeds
2 dessertspoons olive oil
1-2 dessert spoons of natural unsweetened peanut butter (note the warning re Xylitol above)
1 egg
1 x 425gm can Mackrell, drained
Watch me make these Dog Treats here:
Method:
Heat the oven to 125°C.
In a blender, combine the rolled oats, linseeds, olive oil, egg, and drained mackerel. Blitz together for a few seconds leaving some texture in the ingredients. If you prefer a more rustic texture, you can simply mash everything together in a bowl with a fork.
Tip the mixture into a bowl and add the wholemeal flour. Mix until a stiff dough forms. If it feels too dry or crumbly, add a little more olive oil to bring it together.
Once the dough starts to hold its shape, gather it into a ball and place it on a bench or board. Press it out with your hands, then lay a sheet of plastic wrap over the top and roll it to your desired thickness.
Use a cookie cutter to stamp out shapes or cut the dough into simple squares with a knife. Transfer the biscuits to a baking tray.
Bake for 45–50 minutes, or until firm and dry to the touch. Lift the biscuits off the tray with a fish slice and transfer them to a cooling rack. Store in an airtight container lined with a paper towel for up to a week or freeze in small batches to keep them fresh.
WOOF!
Comments