Wheat Free Gingerbread Dog Biscuits Food

WHOLE WHEAT & PEANUT BUTTER DOG BISCUITS

Steps:

• Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the two flours, the powdered milk, oatmeal, peanut butter and wheat germ. With the mixer on low speed, add the extra-large egg and 1 cup of water and mix just until it forms a slightly sticky ball.
• Dump the dough out on a well-floured board (I use all-purpose flour) and knead it into a ball. Roll the dough out 1/2-inch thick. Dip a cookie cutter in flour and cut out dog bone shapes. Collect the scraps, knead lightly, roll out again and cut more dog biscuits.
• Place the biscuits on the prepared sheet pan and brush with the egg wash. Sprinkle with oatmeal and bake for 1 hour, until completely hard. Cool and toss.

WHOLE WHEAT GINGERBREAD

Steps:

• In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.

GINGER DOG BISCUITS

Steps:

• Preheat oven to 325°. In a large bowl, whisk water, molasses and oil until blended. In a small bowl, whisk remaining ingredients until blended; stir into flour mixture (dough will be stiff)., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. squirrel-shaped or other cookie cutter. Place 2 in. apart on ungreased baking sheets. (Any leftover scraps of dough can also be baked to make free-form bite-size biscuits.), Bake 25-30 minutes or until set. Remove from pan to wire racks to cool.

WHEAT FREE DOG BISCUITS

Steps:

• Mix all ingredients together.
• Let stand for about 10 minutes until batter thickens.
• Drop by Teaspoon onto cookie sheet lined with parchment paper.
• Flatten with finger diped in spelt flour.
• Bake at 400 F for 20 minutes.
• Turn off oven and leave cookies in oven over night to crisp.

GLUTEN-FREE GINGERBREAD

Steps:

• In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
• Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
• Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs