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By Animals - For Animals
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Tess and Rufus in the kitchen
Doggy Bourbon Bisquits

This recipe we have been wanting to make for awhile and we chose to make it the same time as Mum was baking a cake and also making soup! 
Well, if the kitchen is going to be messy then we may as well add to it!  BOL!

Ingredients:
Bisquits:

195g rice flour
60g of carob powder
1 tsp of ground cinnamon
1 tsp of vanilla extract
150g water

Filling:
100g reduced fat cream cheese
10g carob power

Method:
1. Preheat oven to 160 degrees fan.

2. Combine all the ingredients together in a large mixing bowl.  Mix until it forms a dough.  If the dough is dry and crumbly then add small amounts of water until it becomes smooth.  If the dough is too moist and sticky then add a little more flour.

3. Roll the dough out on a floured surface and roll the dough until it is ½ cm thick.

4. Use cutters to cut out shapes - we used Mum's Bourbon biscuit cutter.  Place the shapes on a baking tray lined with baking paper.

5. Bake for 15 minutes.  Remove from the oven and let the bisquits cool completely.

6. If filling the bisquits then mix the filling ingredients together until smooth.

7. Spread the filling on one side of the bisquit and place another one on top to make a bisquit sandwich.

Storage:
The bisquits on their own will keep in the fridge for 7 days.  And, filled bisquits will keep for three days in the fridge.