The cold winter months always beckon me to the kitchen to turn on the oven and bake. Between bread, cakes, and cookies, my recipe books are often piled high on the counter. I love the sense of exploration that comes with new ingredients and techniques, and since social distancing is now a part of our daily routine, what better way to spend your time than in the kitchen with (or without!) your family.
Including our four-legged family members into our day-to-day activities is a must in our house, so I frequently rotate recipes for pet friendly biscuits. In my previous blog, I shared a recipe for dog biscuits, so today I am sharing a recipe for our feline friends.
This recipe is pretty versatile and can be adjusted depending on what you have in your pantry. I have added both olive oil and coconut oil, substituted all purpose flour for oat flour, and used canned chicken instead of canned tuna. You can also add in pureed vegetables or vegetable powder.
You will need:
- 1 – 5 oz can of tuna in water, undrained
- 1 – medium egg (you can use any size, but may need to add a little more flour depending on how wet your dough is)
- ½ cup shredded cheese, finely chopped
- 1¾ cup all purpose flour, additional for dusting work area
- ½ cup low sodium broth (you can use any flavor, just make sure it is low sodium)
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Add your egg and broth to a large mixing bowl and mix well. (Tip: I mix by hand, but you can use a food processor as it will aid in mixing the other ingredients.)
- It is then time to put in your tuna! I like to flake it using a fork first; this allows it to mix better.
- Now, add in your cheese, and keep mixing!
- Slowly add in your flour while continuing to stir.
- Once all the ingredients are nice and incorporated, it should form a nice ball. If the dough is too wet, add flour, a sprinkle at a time, as needed. (Tip: If the dough is too dry, add moisture. Again, this recipe is pretty forgiving, so your moisture can be more broth, oil, or an additional egg. You can even use water. Add 1 TBSP at a time until desired consistency.)
- Once your dough is ready, lightly dust your work surface and a rolling pin with the additional flour and roll out your dough. You want the dough to be nice and thin, about a 14 of an inch thick. This allows for nice, crispy pieces.
- Cut dough into desired shapes using small cookie cutters. You can also use a knife or pizza cutter to make whatever size pieces you like. I would suggest small bites, as this is meant to be a snack and not a meal. (Tip: Think “fun size” vs. “king size”.)
- Arrange the pieces on your lined baking sheet and bake for 15-20 minutes. Your finished product should be nice and crunchy.
- Once cooled, store in an air-tight container for a week. (Tip: For small batches, wrap half of the prepared dough in plastic wrap and store in the freezer for up to 6 months.)
This recipe is labeled “cat treats”, but let me tell you, my dogs thoroughly enjoyed these!