Food shortages have hit the UK, with some supermarkets reporting shortages of up to 90% of their normal stocks.The supermarket industry is facing an acute food crisis with food stocks reaching an all-time low in April.Many food retailers have reported a shortage of up, while others have warned of shortages.The supermarket industry's official stock is at a low point, with the number of food items a...
We’ve all had the experience where we had to make something really, really good, like homemade potato salad, but we couldn’t find anything.
It wasn’t until I made a homemade dog biscuit that I found it was truly the best thing ever.
It was so good, I decided to make it a full time job.
It took me three months to make this recipe, and it’s now my go-to dog biscuits recipe, for when you have a dog craving something that doesn’t look like anything else.
Make homemade dog treats.
1 cup butter 3 tablespoons cornstarch 1 tablespoon sugar 1/2 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup white flour 1 cup buttermilk, room temperature 1 cup water, at room temperature (I used regular milk) 2 eggs 1 teaspoon vanilla extract 1 tablespoon cornstearin (can substitute with regular egg white) 1 tablespoon brown sugar 1 teaspoon cinnamon 1 teaspoon ground cloves 1/8 teaspoon salt 1/8 tsp ground cloves 2 tablespoons corn starch 1 teaspoon vegetable oil, melted In a bowl, combine butter and cornstich.
In a separate bowl, whisk together sugar and flour until just combined.
Stir in the cornstark, baking powder, and salt.
Then add the flour mixture and whisk until just blended.
Add in the remaining flour mixture, whisking until combined.
Slowly add in the water, mixing thoroughly.
Add in the egg and vanilla and stir until combined, about 1 minute.
Now add in all the dry ingredients, including the corn starch and vegetable oil.
Stir until combined and incorporated.
Stir all the ingredients together until you get a dough ball.
Shape into balls and flatten into 1 inch thick biscuits.
Place biscuits on baking sheets lined with parchment paper.
Bake at 350 degrees for 15 minutes, until golden brown and slightly crispy.
Remove from oven and allow to cool on a wire rack for 10 minutes before serving.
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