Over the past 2 years I have always made my own doggy training treats. And anyone that has ever had a Shar Pei will know that they are really hard dogs to motivate. It is only in the past 6 months that I have made training treats every week as Beau is rubbish if I use chicken or cheese, but is amazing if I make my own (she makes me work hard. The nice thing about this is that I am getting so much praise from my obedience and doggy dancing trainers for Beau, and they say 'I should be really proud of how good she is and can rival any collie in the ring' (if i had food), I dont take complements well so I am not trying to sound big headed but just saying what they have told me.
These recipies have been taken from 2 books, links here to purchase;
http://www.amazon.co.uk/Boxset-Dog-Tricks-Treats-Baking/dp/1407553569/ref=sr_1_1?s=books&ie=UTF8&qid=1340490810&sr=1-1
http://www.amazon.co.uk/Cooking-Your-Dog-Ingeborg-Pils/dp/1405495138/ref=sr_1_1?s=books&ie=UTF8&qid=1340490856&sr=1-1
Now I have followed all of these recipes but they never taste of anything as you add way too much other stuff, so I dont add so much other stuff mainly flour or breadcrumbs. If you do make these then go by your instinct as when to pat into a ball and put in fridge, it took me several attempts to figure out what was best.
Beaus Favourite is Herb Fish Hearts
Handfull of fresh fish that has been poached (I go to the local fish mongers for a very large bag for a cost of £1 to charity as he gives me the off cuts.)
Add 1 tablespoon of extra virgin olive oil (you may need more if it is too dry, so add a bit more at the end if needed)
1 egg (for binding)
Add Spelt flour until less sticky (this will really stick to your fingers so add a little more at a time until not as sticky as you started.
Pat into a ball and put in cling film in the fridge for 30mins.
Roll onto a chopping board that is heavily floured I go for 55mm thick.
Then for ease of supplying this to your dog in small chunks I Use a sharp knife and cut into strips, then I use the knife and indent the strip so that when it is cooked they snap off easily, if not then I cut down the indents with scissors.
Place on baking paper so strips are not touching and cooking in oven for 20-30mins at 180 degress celsus in a fan assisted oven or until one side is browning and turn over.
The strips should be slighty soft and the ends of the strip are usually harder, but I think thats my crap oven.
Bonnie's Banana Biscuits
2 medium bananas and slice into small bits and blend or crush with a fork.
Add 1 tablespoon of sunflower oil (you may need more if it is too dry, so add a bit more at the end if needed)
1 egg ( I used to do it with out but it doesnt bind very well and is too crumblerly)
Add plain white flower until less sticky (this will really stick to your fingers so add a little more at a time until not as sticky as you started.
Pat into a ball and put in cling film in the fridge for 30mins.
Roll onto a chopping board that is heavily floured I go for 55mm thick.
Place on baking paper so strips are not touching and cooking in oven for 20-30mins at 180 degress celsus in a fan assisted oven or until one side is browning and turn over.
The strips should be slighty soft and the ends of the strip are usually harder, but I think thats my crap oven.
Use scissors to cut into your choice of size chinks.
Vegetable Crackers
Grate 6 small 4inch courgettes or 1 large one.
2 medium carrots.
2 eggs
Add 1 tablespoon of sunflower oil (you may need more if it is too dry, so add a bit more at the end if needed)
Whole wheat flour ( I have only just got my hands on this as it is hard to find, but found it in Tesco, if not I used Rye flour)
Add flour until less sticky (this will really stick to your fingers so add a little more at a time until not as sticky as you started.
Pat into a ball and put in cling film in the fridge for 30mins.
Roll onto a chopping board that is heavily floured i go for 80mm thick.
Place on baking paper so strips are not touching and cooking in oven for 20-30mins at 180 degress celsius in a fan assisted oven or until one side is browning and turn over.
The strips should be slighty soft and the ends of the strip are usually harder, but I think thats my crap oven.
Use scissors to cut into your choice of sixze chinks.
Benji's Snacks for Guests
Sausage meat (I usually use a ball slightly smaller than a tennis ball)
1 Table spoon of Golden syrup
75ml milk
Chopped oregano ( I use mixed herbs or basil, but Beau loves all 3)
Add bread crumbs a bit at time until less sticky.
Pat into a ball and put in cling film in the fridge for 30mins.
Roll onto a chopping board that is heavily floured I go for 55mm thick.
Then for ease of supplying this to your dog in small chunks I Use a sharp knife and cut into strips, then I use the knife and indent the strip so that when it is cooked they snap off easily, if not then I cut down the indents with scissors.
Place on baking paper so strips are not touching and cooking in oven for 20-30mins at 180 degress celsus in a fan assisted oven or until one side is browning and turn over.
The strips should be slighty soft and the ends of the strip are usually harder, but i think thats my crap oven.
