Over the past few weeks Quince & Cook’s Instagram has been our Sophie’s go-to place to share her wonderful recipes. She has shown us step by step how to make some super easy and tasty dishes and baked goods at home. From piping hot soup served with homemade bread, to snack-size puff pastry tarts.
Recently I had the joy of celebrating my main man (don’t tell Neil) Ollie’s birthday. Ollie is our beloved whippet who turned a mighty 8 years old. So, it seemed only right that I rummaged together a little treat for our top dog on his special day.
These bacon and almond butter biscuits are even edible for humans too! The kids absolutely loved them as a snack for helping to make them.
As utterly scrumptious as they are, everything in moderation. These are treats for your pups so limit them to one a day and make sure that they’ve got some fresh water nearby to wash it down.
Let’s get started!
Ingredients
2-3 cooked rashers of bacon
240g flour
1 tbsp of baking powder
180ml milk
1 egg
30g oats
100g peanut or almond butter (unsweetened)
Method
Start by preheating the oven to 160 degrees and line two trays with baking paper. Mix the eggs, milk and chosen nut butter into a big bowl and until it is well binded before adding in the flour and baking powder. Finally, cut the bacon rashers into fine pieces and add them, along with the oats, into the bowl. Now give it all a final big mix.
Sprinkle some flour out onto a flat, clean surface and roll out the mix then get creative with cookie cutters. Once you’ve cut all the pieces out line them up on the baking trays, ready for baking.
Pop the biscuits into the over for around 18-20 minutes. 5 minutes before they were ready I added some grated cheese on top of a few then put them back into the oven to bake.
That’s it! They really are that simple and your favourite pooch pal will just love them. Ollie certainly did.
Stored in the fridge these will keep for up to two weeks, stored dry and they’ll keep for one week.
Join me for more recipes by following the Quince & Cook Instagram for more cooking stories to come.
