Homemade Gingerbread Dog Biscuits
3 cups whole wheat flour ( use quinoa flour for a grain free option!)
2 tbsp ground ginger ( or 1 1/2 fresh grated ginger)
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup molasses or honey
1/2 cup water
1/4 cup canola oil
Preheat oven to 325° F
In a large bowl, whisk together the flour, ginger, cinnamon and cloves until combined.
In a small bowl, using a sturdy spoon, stir together the molasses, water and canola oil.
Pour the molasses mixture into the flour.
Using the same sturdy spoon, stir ingredients until thoroughly combined.
Roll out the dough to about 1/2 inch thickness.
Use your favorite dog cookie cutters to cut shapes.
Lightly spray a baking sheet with non-stick cooking spray.
Place your cut outs on the baking sheet.
Continue to roll and cut out shapes with the remaining dough.
Bake for 20 minutes.
Cool completely on a wire rack.
Storing - This recipe for dog biscuits will keep fresh for several weeks in the refrigerator. They also freeze really well. Keep them in the freezer for up to 6 months.
Yield - Using a 2 inch cookie cutter, you should yield approximately 28 dog biscuits.