I batch bake these minty dog biscuits and keep them in an airtight jar. They will last up to three weeks, which is roughly how long it takes Phoebe and Frank to eat them too!
The Scamps don’t tend to suffer with ‘dog breath’. We keep their teeth clean with long lasting chews like buffalo horns, so it’s rare that their breath smells a bit pongy. But in this warmer weather, the dogs are panting a lot, and you can occasionally catch whiff of an odour that makes you avoid a wet kiss.
These breath freshening biscuits are super easy to make – using only four ingredients (plus water) that you’ve probably already got in!
For the minty dog biscuits, you will need:
- 300g Wholemeal flour
- One egg
- Fresh mint
Plain flour is fine to use for your dog treats, but has been stripped of most of it’s nutrition. Whole grain and wholemeal flours contain their original nutrients, making for a happier hound. I measured 300g into a mixing bowl before chopping fresh mint from the garden.
Mint is super easy to grow, and it’s great that you can just snip off the number of leaves you need! I used about 10 leaves of medium size for this recipe. Benefits of the herb are that it’s a source of vitamins A and C, and contains essential minerals. It’s an antioxidant and antibacterial which contains menthol – a natural decongestant. It’s a calming herb and can soothe an upset tummy and reduce gas.
To the dry mix, I added one medium egg. Eggs are high in protein and are a healthy snack for dogs. I know a lot of people plonk a raw egg on top of their dogs dinner for extra nutrition. They contain essential amino and fatty acids that work wonders for your dogs coat.
I added three teaspoons of honey for sweetness and it’s inflammation and allergy-tackling properties. Honey should only be fed to dogs in small amounts, and raw honey should not be fed to puppies or dogs with compromised immune system.
I brought the dough together in a mixer, and added small amounts of water slowly until it formed a dough consistency I was happy with. Then, I floured my work surface and rolled out my dough until it was about half a cm thick. Using my bone shaped cookie cutter, I began cutting out treats and lining them up on a baking tray I’d sprayed with fry light.
The 300g of flour made just under 100 treats, so I had to bake in two batches. I baked the treats on gas mark 3 for about half an hour. Personally. I’d just keep an eye on them until they’ve browned and look crunchy.
After removing the minty dog biscuits from the oven, I transferred them to a different tray to cool down. Once completely cool, The Scamps became the official taste testers and gave their verdict. They were satisfied with the crunch, and begged for another – so I’ll mark that down as success.
I stored the biscuits in a glass mason jar for simple, but cute storage and to stop them from going soggy. Phoebe and Frank loved them and are wondering what flavour I’m making next!