The arrival of a new dog in the family has influenced the publication of this recipe which differs greatly from those already shared and those to come. To highlight the arrival of Pearl, my daughter Alix's dog, I propose a recipe for cookies that will please our cute furry friends.
This recipe is from Josée di Stasio's “Le carnet rouge” cookbook (2013), to which I dared to make a small variation.
Cookies for the dog of the house
125 ml (1/2 cup) cornmeal
500 ml (2 cups) whole wheat flour or other types of flour
80 ml (1/3 cup) oil, butter, duck fat or a mixture of these fats
1 beaten egg
160 ml (2/3 cup) water or broth
1 pinch of salt
250 ml (1 cup) cheese, carrots or apples, finely grated
Preheat oven to 160 C (325 F).
In a bowl, mix all ingredients with a spoon or hands until a compact ball is obtained.
Variation: For my part, after incorporating water and salt, I separate the dough into 3 equal portions. To the first portion, I add about 5 ml (1 tsp) of chicken broth concentrate, to the second, I add about 5 ml (1 tsp) of beef broth concentrate and to the third, about 80 ml (1/3 cup) of grated cheese to make 3 varieties of treats.
Add a little flour if necessary.
On a floured surface, roll out the dough to 1 cm (3/8 inch) thick. Cut with a floured cookie cutter or knife, squares or rectangles.
Place on a non-stick baking sheet or on a baking sheet lined with parchment paper. Bake for 30 to 40 minutes, depending on the size of the cookies.
Store in an airtight container, in the fridge or freezer.