Red Velvet Balloon Dog Biscuits
by Libbie Summers
Assisted by David Dempsey
Red Velvet Balloon Dog Biscuits
yield varies based on the size of your cutter
What you need:
6-7 medium canned beets (drained)
1/4 teaspoon chicken base (can substitute beef or ham…The Bitch likes them all)
1 egg
1-2 cups whole wheat flour
1/2 cup dry milk
2 teaspoons baking powder
What to do:
Preheat oven to 325ºF. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor, add the beets, chicken base, egg, 1 1/2 cups flour, dry milk and baking powder. Process just until combined. The mixture should feel like a bread dough. If it’s too wet, add more flour (2 tablespoons at a time).
Turn dough out onto a lightly floured work surface and roll to a 1/4-1/2-inch thickness and cut with your cookie cutter. I used a balloon dog shaped cutter, but often I’ll just use a small star because The Bitch thinks she’s a star and we like to indulge her.
Bake for 30 minutes or until hard and crisp but not too browned. You can turn these over halfway through the baking process, but it’s not necessary. Repeat with the remaining dough. Allow to cool completely before using.
Use within one week. Biscuits can be frozen for up to 3 months.
Watch the video!