News

Summer Ice-cream Dog Biscuit Recipe

Apple, Raspberry and Gingerbread Ice Cream Shaped Biscuits

With the bank holiday weekend just around the corner and the summer sun shining we wanted to share with you our recipe for an ice cream inspired dog biscuits



Ingredients

Apple Dough

1 small eating apple

1tsp cinnamon

1 cup of organic spelt flour

 Gingerbread Dough

1tbsp molasses

1tsp cinnamon

1 cup of organic spelt flour

 Icing

4tbsp of Tapioca Flour

4tbsp of Coconut Water

Small handful of fresh Raspberries

 

Plus 1 round cookie cutter and a sharp knife

 

Method

  1. Pre heat oven to 180C/160C fan/gas 4 and line a baking tray with non-stick baking paper
  2. Lets start with the Apple dough - Using a blender blitz the apple and ½ cup of water
  3. Sift the flour and cinnamon into a bowl
  4. Slowly start to add the apple water a little at a time to the flour mix until you have a firm dough. If your mixture is to dry add a little more and if it is to wet add a little more flour.
  5. Lightly flour a clean surface
  6. Turn the dough out onto your floured surface a using a rolling pin roll the dough to the same thickness as a pound coin.
  7. Using a round cutter start cutting out the circles placing the cut cookies onto the lined baking tray making sure to leave 1cm gap between each cookie – These will be the ice-cream part of the biscuit
  8. Sift the flour and cinnamon into a bowl and add the tbsp of molasses
  9. Slowly start to add water, a little at a time until you have a firm dough. If your mixture is to dry add a little more and if it is to wet add a little more flour.
  10. Lightly flour a clean surface
  11. Turn the dough out onto your floured surface a using a rolling pin roll the dough to the same thickness as a pound coin.
  12. 12.Using a sharp knife cut out triangle shapes then place on the lined baking tray making sure to leave 1cm gap between each cookie, these will be the cones of the ice-cream biscuit
  13. Bake for 10-12minutes or until golden and no longer soft to touch
  14. Transfer to a wire rack and leave to cool

Icing

  1. To make the icing mix together 2tbsp of the tapioca flour with 2 tbsp of coconut water to make a smooth mix the consistency of single cream. This will be your white icing
  2. Mash the raspberries using a fork then pass it through a fine sift to give a smooth paste, then add the remaining tapioca flour until you reach the same consistency as the white icing, adding coconut water if it is too thick.
  3. Once the biscuits are cool you can start to decorate them using the two different colour icings - Have Fun!

 Keep the biscuits in an airtight container for 5-7days