Portion/Yield:Makes approximately 40 biscuits
When we welcomed Mr Darcey and Hector our springer spaniel pups into our home in 2011 we made a vow to make sure we feed them the best food we can afford. We buy food that does not contain grain however sometimes they need a bit of fibre in their diet, they are not particularly keen on fruit and vegetables. For that reason I have developed this recipe contains chicken livers, carrot and oats.
I know exactly what is inside, no additives or preservatives, and they contain ingredients that I would personally eat. These biscuits are rich therefore it’s a treat and given to them sparingly.
This 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 grass and chicken stock, very posh! We got chatting with the lady 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 grass for our pups but instead, the best chicken livers our money can buy! The 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 it better make its way into 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, however if you are baking them for your own enjoyment add a salt to the mixture otherwise it’s a bit bland. I thought they would be super delicious as a canape with a bit of chicken liver parfait on top…. more ideas.
Ingredients & Method
- 140g oatmeal
- 200g oats
- 75ml sunflower oil
- 80ml cold water
- 100g carrot
- 200g fresh chicken livers
- 40g sunflower seeds
Make the dough one day in advance, the oats will absorb the liquids and make the dough firmer.
Use a blender to blend the carrot, oil, water, chicken livers and 1/3 of the oatmeal until a fine puree.
Stir in the remaining oatmeal, oats and sunflower seeds.
Divide the dough into 4 even size sausages, roll the dough in clingfilm.
Refrigerate for a minimum of 12 hours. Over night works best for me.
Preheat the oven to 180°C.
Cut the biscuits in 1/2 cm thick pieces.
Remove the clingfilm and transfer them to a baking tray.
Bake the biscuits for 30 minutes, let them cool on a cooling rack.
Keep them in a air tight container.