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.