Back with another dog biscuit recipe – this time, it’s the Block Rockin’ Beets biscuits.
Beetroot are a source of vitamin C, fibre, manganese, and potassium, as well as being low in calories and high in water content. Cooked beets are available to pick up at most supermarkets in 250g packets, and make the prettiest pink dough!
Beetroot is fine for your dog to eat in moderation, but as always, it’s best to consult your vet when making any changes to your dogs diet.
This recipe is adapted from The Happy Dog Cookbook from Tails, and they have a brilliant crunch to them. Frank takes his favourite, tastiest treats underneath the dining table to devour and when he took his biscuit to his hiding spot, I knew they were a hit.
For the Block Rockin’ Beets biscuits, you will need:
- 150g cooked beetroot
- 275g plain flour, plus extra for dusting
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 200g dairy-free/vegan margarine
How to make the Block Rockin’ Beets biscuits:
- Preheat the oven to 160°C/gas mark 4 and prepare two baking trays grease proof paper
- Slice your cooked beetroot and add it to a food processor and blitz until pureed
- In a mixing bowl, add your flour, baking powder and bicarbonate of soda
- Cube your vegan/dairy-free margarine and soften it in the microwave for 15 seconds
- Add your butter and beets to your dry ingredients
- Use an electric mixer to combine the dough. If it’s very sticky, add more flour and continue to kneed until a biscuit dough has formed
- I tend to split my dough into three to make it more manageable. Roll out your dough on a floured surface to half a cm thick, and cut out your biscuits – we used a bone shaped cutter and a flower shaped one
- Place the biscuits on the baking tray and put them in the oven for around an hour – or until golden
- Once baked, leave them on a tray to cool