Recipe and Styling by Libbie Summers
Photography by Chia Chong
Ingredients:
- 1(15 ounce) can whole beets, drained (can substitute 6 roasted beets, peeled)
- ½ teaspoon ham base (can substitute chicken or beef base)
- 1 egg
- 2 ¼ – 2 ½ cups whole wheat flour plus more for dusting
- ¾ cup dry milk
- 1 tablespoon baking powder
Directions:
Preheat oven to 325º F. Line a baking sheet with parchment paper and set aside. In a blender, add beets, ham base and egg. Pulse until smooth. In a large mixing bowl, whisk together 2 and ¼ cups whole wheat flour, dry milk and baking powder. Stir beet mixture into the flour mixture. Dough should be very stiff (use your hands to really mix it in). Add additional ¼ cup flour if necessary. Lightly flour a work surface and roll out dough to a 1/4-inch thickness. Cut into desired sizes and shapes depending on the size of your dog (Maggie likes a monogrammed biscuit). Place cut biscuits on the parchment lined baking sheet and bake for approximately 20 minutes. Turn biscuits over and bake for an additional 15 minutes. Remove from oven and allow to cool completely before storing in an airtight container (approximately 30 minutes).
- Yield: Varies depending on size
- Prep Time: 20 minutes
- Cook Time:35 minutes
- Inactive Time: 30 minutes (for cooling and drooling)
- Difficulty: Easy enough for a dog to do…may be too difficult for a cat.
Recipe courtesy of Libbie Summers for Salted and Styled
