Riley is getting big! I haven’t done a puppy update in a while, and I’m amazed by how much he’s grown since I posted the recipe for SunButter and bacon dog biscuits back in March. He’s looking less like a puppy and more like a teenager, and he’s becoming lanky and clumsy with his long legs and floppy paws that he’s working on growing into. His favorite thing is being outside, whether it’s to go for a walk or to chase around his toys in our backyard. We also started his training early with some classes specifically for puppies, so he’s well on his way to becoming a well-behaved gentleman…or so I hope! He also loves towels, as you can see in the picture (I have no idea why) and any type of soft dog treats…so I decided to whip up a new kind for him to enjoy, and he went crazy for them. I hope your pup enjoys these as much as Riley did!
- 1 1/2 cups whole wheat flour
- 3/4 cups unbleached all-purpose flour
- 1/4 tsp ground basil
- 1 egg
- 1/2 cup water
- 1 can (6 oz) tomato paste
- 1/2 cup mozzarella cheese, shredded
- 1/3 cup parmesean cheese
Preheat the oven to 350 degrees. In a large bowl, whisk together the flours.
Add in the rest of the ingredients, kneading with your hands to form a rough dough.
Roll out on to a lightly floured surface about 1/4″ thick. Cut out shapes with a cookie cutter. Place the cookies on a parchment-lined cookie sheet.
Bake 20-25 minutes. Let cool on a wire rack. Store in an airtight container at room temperature or in the refrigerator for about a week.
As always, while it is fun to experiment with ingredients in recipes, it’s important to understand what ingredients can be poisonous to our pets. Please make sure to consult the appropriate sources before changing the ingredients!