Equipment
Ingredients
Base & Inclusions
- 250 g whole wheat flour, room temperature
- 100 g carrots, finely grated
- 50 g low-moisture mozzarella cheese, shredded
- 30 g fresh parsley, finely chopped
Binders
- 1 egg, beaten
- 60 ml water
- 30 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the whole wheat flour, grated carrots, shredded mozzarella, and chopped parsley. Stir to coat the wet ingredients in flour to prevent clumping.
In a small separate vessel, whisk the egg, water, and olive oil together. Pour into the flour mixture.
Mix by hand or with a sturdy spoon until a stiff dough forms. If the dough is too crumbly, add water 1 teaspoon at a time until it holds together.
Roll the dough out on a lightly floured surface to a thickness of approximately 6mm (1/4 inch). Cut into shapes using a cookie cutter.
Arrange biscuits on the prepared baking sheet. Bake for 25 to 30 minutes, or until the edges are golden brown and the surface feels dry.
Turn off the oven but leave the biscuits inside with the door slightly ajar to cool completely. This dehydrates the treats further for a better crunch.
Chef's Notes
- Parsley is a natural breath freshener for dogs, but ensure you use culinary parsley (Petroselinum crispum), not spring parsley which can be toxic.
- For older dogs with dental issues, reduce bake time by 5 minutes to create a softer, chewier biscuit.
- Always grate carrots finely; large chunks can cause the biscuit to break apart during rolling and may create hot spots during baking.
- No preservatives are used here, so unlike store-bought treats, these must be refrigerated or frozen if not consumed within a few days.
Storage
Refrigerator: 2 weeks — Store in an airtight container to maintain crispness.
Freezer: 3 months — Thaw completely before serving.
