Since our little Pipsqueak has display allergies to many foods (or at least sensitivities), I’m working on some treat recipes that she’ll find yummy. And something where I know the exact ingredients. The Peanut Butter Dog Cookies were a big hit, but I wanted to try something that doesn’t use so much peanut butter or has such a crumbly dough.
For this version, I included pumpkin in place of some of the peanut butter and left out milk (inspired by this recipe).
- 6 oz freshly-milled hard white wheat flour
- 1 tbsp baking powder
- 1/3 c pumpkin puree
- 3 tbsp homemade peanut butter (peanuts and salt)
I left some of the flour out at first, adding in more as I kneaded the dough together. Then cut out 29 biscuits with a cutter that makes three biscuit shapes at once, and poked three holes in each with a chopstick.
They were baked on a silpat-lined baking sheet at 350° for 23 minutes.
These biscuits came out soft and chewy rather than hard and crunchy. I’m thinking this is due to either the baking time or presence of baking powder.
But Pipsqueak is enjoying them :)