- 1 1/2 cup(s) buckwheat flour
- 2 tbsp(s) fresh mint, chopped
- 2 tbsp(s) fresh flat-leaf Italian parsley, chopped
- 2 tbsp(s) honey
- 2 tbsp(s) olive or canola oil
- 1 large egg, beaten
- 3-4 tbsp(s) water
Tips and Suggestions
I adapted this recipe from www.lolathepitty.com/mint-buckwheat-dog-biscuits
If you have a KitchenAid, I highly recommend using it for this recipe! It will speed up the mixing!
Prepare a cookie sheet with a piece of parchment paper or use a non-stick cookie sheet.
Mix together flour, herbs, honey, oil and egg. Add water 1 Tbsp at a time until dough is mixed but not sticky.
Using a rolling pin on a floured counter, roll to 1/4" thickness and use a cookie cutter to cut out cookies. They should all fit on one cookie sheet.
Place in a 400-degree oven for 15 minutes or when slightly browned. Allow to cool on cookie rack and serve. Watch those happy tail wags!