Dried Anchovy Dog Biscuits Recipe
Dried anchovies have a very heady smell, so place the desired amount for this recipe in a resealable plastic bag and crush them into a powder with a rolling pin, can, or even your hands.
YIELDS ► 30 biscuits
RECOMMENDED FOR ► Wheat- and gluten-free, Diet-friendly
- 1 cup brown rice flour
- 2 cups rolled oats
- 2 teaspoons baking powder
- ¼ cup dried anchovies, crumbled
- 2 tablespoons canola oil
- ¼ cup filtered water
- 1 tablespoon tomato paste
Preheat the oven to 325ºF.
Measure the dry ingredients into a mixing bowl. Add the crumbled anchovies and flake with a fork. Add oil and mix till crumbly.
Combine the water and tomato paste in a glass measuring cup and stir until smooth. Make a well in the flour, and pour in the tomato water all at once. Mix on medium speed using a paddle attachment until just combined.
Turn the dough out onto a lightly floured surface and form it into a log, about 2 inches in diameter. Wrap in plastic wrap and chill for 1 hour.
When ready to bake, slice the biscuits ⅛-inch thick and place them on a parchment-lined cookie sheet.
Bake 12–15 minutes until they are dry and firm to the touch. Turn the oven off and leave the biscuits in another 20–30 minutes. Remove them from the oven, cool them on a baking rack, and store them in a cookie tin.
