🦴 Peanut Butter & Oat Dog Biscuits

Ingredients

• 1.5 cups oat flour*
• 1 cup wholewheat or plain white flour
• 1 cup peanut butter (smooth or crunchy — must be xylitol-free)
• 1 egg
• 1 cup hot water or stock (you won’t need it all)

Method

1. Preheat oven to 180°C / 350°F / Gas mark 4.
2. In a mixing bowl, whisk together the peanut butter and egg.
3. In a separate bowl, combine the flours, then mix into the peanut butter mixture.
4. Add hot water/stock a little at a time until the dough comes together into a very firm, rollable ball (if too wet, add more flour).
5. Let the dough rest for a few minutes to allow oats to absorb liquid.
6. Roll out on a floured surface to about 5mm thick (they don’t rise much).
7. Cut into shapes with cutters or slice into squares.
8. Place on a lightly floured baking sheet.
9. Bake for 15–20 minutes (check after 10 mins by tapping the tops — baking time depends on size/thickness).
10. Cool completely before storing.

Storage

• Store in an airtight container for up to 2 weeks.
• This batch makes around 70 small bone-shaped biscuits and costs roughly £1 to make.

Notes

• Peanut butter: Always check the label — avoid xylitol (toxic to dogs).
• Honey: Some recipes add a teaspoon, but avoid for puppies under 1 year (risk of botulism spores).
• Oat flour: Make your own by blitzing rolled oats in a blender/processor.
• Water/stock: Use sparingly — you likely won’t need the full cup. A little stock cube adds flavour.
• Cutters: Bone-shaped cutters are cute, but a pizza cutter works for squares/diamonds.