Huff! This Shiba thinks not.
Unfortunately, the cookies were not Yuki approved. To be fair, she doesn’t seem to like any homemade baked dog treat. When we go to the Farmer’s Markets and a local dog boutique that has fresh baked treats, we sample all the treats and she never eats it. We know she likes chicken stock, cheese, and honey, so it’s probably the whole wheat flour in homemade baked goods that she dislikes.
These cookies were really easy and fun to make, so here’s the recipe (maybe another Shiba/dog can enjoy it):
*Recipe yields about 24 small cookies
- 1 Egg
- 1/2 Tablespoon Canola Oil
- 1/2 Tablespoon Honey
- 1 and 1/2 Cup Whole Wheat Flour
- 3/8 Cup Low Sodium Chicken Stock
- 1/4 Cup Shredded Cheddar Cheese
1. Whisk the eggs, honey, canola oil and chicken stock together. Add half the flour and mix in. Add the rest of the flour and the cheese. Knead the dough (it will be very stiff). Cover in plastic and refrigerate for an hour.
2. Lightly flour your work surface and roll the dough to 1/2” thickness. Use your bone-shaped cookie cutter (or whatever shape you want)! Re-roll the scraps until all the dough has been used.
3. Place the cookies on parchment lined baking sheets and bake in the lower third of the oven at 350 F. You can egg wash them prior to baking to make it shiny.
4. Rotate the baking sheets after about 12 minutes and bake for a total of about 20 minutes until nicely browned.
5. Let them cool and serve within 2 days or store them in the fridge.
Before and after baking with an egg wash to make it shiny.
Perching Shiba to oversee baking.
Shiba is not sure about this.