INGREDIENTS
• wholemeal flour 150g
• porridge oats 100g
• natural smooth peanut butter 100g (check that there is no xylitol present, as this is poisonous to dogs)
• coconut oil 2 tbsp
• egg 1, beaten
METHOD
1 | Whizz the flour and oats in a food processor until fine, then tip into a bowl. Warm the peanut butter and coconut oil in a pan with 4 tbsp water, then mix into the dry ingredients with the beaten egg until you have a dough, adding a little more water if it’s a touch dry. Cool.
2 | Heat the oven to 180C/fan 160C/gas 4. Roll the dough out to the thickness of a £1 coin, using a dusting of flour if it sticks.
3 | Use a cutter to cut shapes or cut into small squares. Put on a baking-paper-lined tray and bake for 15-20 minutes or until the biscuits are golden.
4 | Cool completely then store in an airtight jar. Will keep for up to 2 weeks.
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