How To Make Chicken & Cheddar Dog Treats

Step 1: You will need

Step 2: Preheat the oven

First, preheat your oven to 200°C or 400°F, Gas Mark 6.

Place a pan of water on a high heat and add 200g of chicken. Boil for about 15 minutes until cooked all the way through.

Tear the chicken into small pieces that you will be able to fold into your dough.

Step 3: Combine the ingredients

In a bowl, combine all the ingredients
the shredded chicken
400 grams of whole-wheat flour
100 grams of grated cheddar cheese
200 millilitres of chicken stock or water
60 millilitres vegetable oil
and 1 egg

Mix well using your hands until the ingredients have combined and have formed a dough. If the dough is too thick, add a little more chicken stock or water and stir again. If it is too sticky add some more flour.

If you don't want to make a big batch of biscuits now, take as much as you need, place the rest in a freezer bag and freeze. This will keep for up to 2 months. The next time your dog deserves a treat, defrost a portion and cook as normal.

Step 4: Roll the dough and cut out the cookies

Roll out the dough to the thickness you desire and cut out as many biscuits as you can being careful not to waste too much of the dough.

It's up to you how big or small you make the treats. Larger dogs prefer bigger, thicker biscuits with a more satisfying crunch, whereas smaller dogs won't be able to fit their jaws around big biscuits. Make the biscuits whatever size and shape is best for your dog.

Step 5: Bake

Grease a baking tray with a little butter. Lay the biscuits on the tray and place in the oven which has been preheated at 200°C , for 10 to 15 minutes until golden brown.

Step 6: Cool

Remove the treats from the oven and allow them to cool at room temperature.

Return to the oven while it is cooling down for a further 2 hours to harden the biscuits and give them an extra crunchy texture.

Step 7: Serve

Serve.

These treats will keep for up to a month if you store them in an air-tight container, or longer when kept in the fridge.