Ginger Dog Biscuits Recipes

Steps:

• Preheat oven to 275°. Combine flour and ginger. In the bowl of a mixer, combine pumpkin, egg and coconut oil. Add the flour mixture and mix until crumbly. With the mixer on low, slowly add water 1 tablespoon at a time until dough comes together, but is not sticky. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. cookie cutter. If using a bone shape, press holes in the center of the biscuit with a fork. If using a pumpkin shape, press lines into biscuit with the edge of a spoon. , Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2-1/2 hours. Cool on a wire rack. Store in an airtight container.

Steps:

• Make the biscuits: Preheat the oven to 350˚. Line a baking sheet with parchment paper. Whisk together the barley and rye flours, cinnamon, ginger and cloves in a medium bowl. Beat the vegetable oil, molasses, peanut butter and eggs in a large bowl with a mixer on medium speed until combined, 1 to 2 minutes. Add the flour mixture and stir together with a wooden spoon.
• Transfer the dough to a floured surface and knead until a solid ball of dough forms, adding more barley flour as needed. Roll out the dough until about 1/4 inch thick. Cut out shapes with a floured 3 1/2-inch bone cookie cutter.
• Transfer the biscuits to the prepared baking sheet. Bake until browned and crisp, 20 to 30 minutes. Let cool completely on the pan.
• Make the frosting: Combine the cream cheese, yogurt and honey in a large bowl. Beat with a mixer on medium speed until smooth. Spread on the cooled biscuits using a small offset spatula.