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Ingredients
- wholemeal flour 150g
- porridge oats 100g
- natural smooth peanut butter 100g, (check that there is no Xylitol present as it is poisonous to dogs)
- coconut oil 2 tbsps
- egg 1, beaten
Method
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Step 1
Whizz the flour and oats in a food processor until fine, then tip into a bowl. Warm the peanut butter and coconut oil in a pan with 4 tbsp water, then mix into the dry ingredients with the beaten egg until you have a dough, adding a little more water if it’s a touch dry. Cool.
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Step 2
Heat the oven to 180C/fan 160C/gas 4. Roll the dough out to the thickness of a £1 coin, using a dusting of flour if it sticks.
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Step 3
Use a cutter to cut shapes or cut into small squares. Put on a baking-paper-lined tray and bake for 15-20 minutes or until the biscuits are golden.
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Step 4
Cool completely then store in an airtight jar. Will keep for up to 2 weeks.
