Portion/Yield:Makes about 40 biscuits
When we welcomed Mr Darcy and Hector, our springer spaniel pups, into our home in 2011 we made a vow to make sure that we would always feed them the best food we could afford. We buy dog food that does not contain grain, but sometimes they do need a bit of fibre in their diet, as they are not particularly keen on fruit and vegetables. For that reason, I have developed this recipe that contains chicken livers, carrots and oats.
I know exactly what they are made of, they contain no additives or preservatives, and they contain ingredients that I would personally eat. These biscuits are rich, therefore they’re a treat and should be given to dogs sparingly.
This recipe takes me back to our last visit to the States. We stayed near Time Warner Center, New York, home to the fantastic Bouchon Bakery. We were obsessed with Bouchon and every morning went there for a cup of coffee and a pastry. It’s also the perfect place to people watch, and one of the items they sell is dog biscuits laced with foie gras and chicken stock, very posh! We got chatting with the ladies behind the counter who told us how some dog owners not only buy a biscuit for their dogs, but that the owners are rather partial to a doggy biscuit too! Well, it made me giggle and remained in my memory.
There is no foie gras for our pups, but instead, the best chicken livers our money can buy! Chicken hearts could also be a great substitute or addition to use alongside the chicken livers. I have chosen carrots as these two boys love carrots and a carrot has entertained them for hours on end, so I thought carrots really ought to be included in their yummy treats. Remember not to add any salt or sugar! Even though these biscuits are technically good for them, remember not to feed your dog too many, it’s only a treat.
These biscuits are perfectly good for human consumption too if you wish, but if you are baking them for your own enjoyment, add a little salt to the mixture, otherwise they’re a bit bland. I thought they might be super delicious as a canapé with a bit of chicken liver parfait on top… more ideas for me to work on!
Ingredients & Method
- 100g carrots, coarsely grated
- 75ml sunflower oil
- 80ml cold water
- 200g fresh chicken livers
- 140g coarse or medium oatmeal
- 200g rolled or porridge oats
- 40g sunflower seeds
Make the dough a day in advance, as the oats will absorb the liquids and make the dough firmer.
Using a blender or food processor, blend the carrots, oil, water, chicken livers and one-third of the oatmeal together to make a fine purée. Stir in the remaining oatmeal, the oats and sunflower seeds until combined.
Divide the dough into 4 even-sized sausages, then roll and wrap each sausage in cling film. Refrigerate for a minimum of 12 hours (overnight works best for me).
The next day, preheat the oven to 180°C/Gas Mark 4. Line a couple of baking trays with non-stick baking paper (or place a silpat on each baking tray).
Remove the cling film (pre or post cutting the rolls, it’s up to you), cut each roll of dough into 5mm-thick slices, then place them on the prepared baking trays. Bake in the oven for 30 minutes, or until cooked, crisp and golden brown.
Transfer the biscuits to a wire rack and leave to cool completely. Store them in an airtight container in a cool, dry place for up to 2 weeks (though they will probably keep for longer than this).