Alan Crowe's Dog Biscuits for Toby

Course: Main

Prep Time: 10 minutes

Cook Time: 45 minutes

  • Plain flour - 9 oz
  • Wholemeal flour - 4 oz
  • Polenta - 4 oz
  • Dried skimmed milk powder - 2 oz
  • Beef stock - 0.5 pint
  1. Combine ingredients together in a large bowl (or electric mixer) and knead well until thoroughly combined. (Alan uses the dough hook on his electric mixer.)
  2. Divide dough in half. Roll each half out to 1/4 inch thickness and place on two baking trays.
  3. Score into 1.5 inch squares or, alternatively, cut with shaped biscuit cutter before placing on the baking tray.
  4. Bake at 180 C for 20 minutes, then remove the trays from the oven, turn the biscuits over and around and bake on the other side for 20 -25 minutes longer.
  5. Switch the oven off and leave the biscuits to cool and harden inside overnight.
  6. Store in an airtight container. Makes enough dog biscuits to last approximately two weeks.