Ap­ple-and-ched­dar bites

Country Life Every Week - - Market Towns -

Makes about 30 bis­cuits

Ap­ples and pars­ley are a good source of di­etary fi­bre and help to keep dogs’ teeth clean and sweeten their breath—al­ways a good thing.


300g buck­wheat flour, rice flour or plain flour

1 large ap­ple, about 130g, cored and grated —you can leave the skin on

A bunch of pars­ley, about 50g, finely minced, stalks and all

80g grated Ched­dar 1tspn cin­na­mon, op­tional 70ml olive oil About 50ml hot wa­ter

Pre­heat the oven to 180˚C/350˚f/gas mark 4. Mix to­gether all of the dry in­gre­di­ents un­til well com­bined. Trickle the olive oil over them and stir in the wa­ter— you might need a lit­tle more or a lit­tle less, de­pend­ing on the flour you use, but there should be just enough to bring the mix­ture to­gether with­out mak­ing it too wet. Turn out onto a lightly floured sur­face and knead into a firm dough.

Roll out to a thick­ness of 4mm–5mm and cut out with a cookie cut­ter. Lay the bis­cuits on bak­ing sheets and bake for 20–22 min­utes, un­til crisp and start­ing to brown slightly around the edges. Cool on a wire rack. In an air­tight jar, they’ll keep for a cou­ple of weeks.

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