Food Network Magazine - (04)April 2020

boston

At Polkadog’s six Boston-area

locations you’ll find all sorts

of dog treats: chicken strips,

peanut butter nuggets, clam

chowder–flavored bites (in true

Boston fashion) and these fun

gingerbread biscuits. They’re free

of sugar, salt and wheat but they

smell sweet and spicy, just like

the real thing. polkadog.com

on the road

ogs are eating better than ever: Americans spent

$6.8 billion on natural and organic pet food last year,

half a billion dollars more than what they spent the year

before, and bakeries for dogs are popping up (and thriving!)

from coast to coast. We asked three canine sweetshops to share

their recipes so you can make your own dog treats at home.

WHEAT-FREE GINGERBREAD DOG BISCUITS
ACTIVE: 40 min l TOTAL: 1 hr 10 min l MAKES: about 30

FOR THE BISCUITS
2 cups barley flour, plus more for dusting
1½ cups rye flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 tablespoon vegetable oil
⅔ cup molasses
⅔ cup peanut butter
2 large eggs

FOR THE FROSTING
8 ounces low-fat cream cheese
¼ cup plain yogurt
2 teaspoons honey

1. 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.


2. 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 ¼ inch
   thick. Cut out shapes with a floured 3½-inch bone cookie cutter.


3. Transfer the biscuits to the prepared baking sheet. Bake until browned and
   crisp, 20 to 30 minutes. Let cool completely on the pan.


4. 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.

108 FOOD NETWORK MAGAZINE ●APRIL 2020

DOG TREATS PHOTOS: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE.

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