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Doggy Treats

  • 625ml Whole wheat flour

  • 125ml full cream milk powder

  • 3ml salt

  • 3ml garlic powder

  • 90ml margarine or butter

  • 1 extra large egg, beaten

  • 5ml brown sugar

  • 125ml cold water


Preheat oven to 180 degrees C. Combine all the dry ingredients. Rub in the margarine until the mixture resembles breadcrumbs. Mix in the egg and add enough water for the mixture to form a ball. Pat out the dough to 1cm thickness and cut out biscuits or shape into a form. Bake on a baking tray sprayed with a non-stick cooking spray for 30 minutes.

Wheaty Treats

  • 250ml Whole wheat flour

  • 3ml Bicarbonate of soda

  • 5ml Ground ginger

  • 5ml Ground cinnamon

  • 3ml Cloves

  • 125ml Brown sugar

  • 3 x 250ml Wheat bran

  • 2 x Extra large eggs (well beaten)

  • 125ml molasses or honey

  • 125ml Milk

  • 125ml Melted butter or margarine


Combine all dry ingredients. Add eggs, molasses, milk and margarine. Mix well. Drop teaspoonfuls onto baking tray sprayed with non-stick cooking spray. Bake at 180 degree C for 10 to 15 minutes until golden brown.

Doggy Delight Biscuits

  • 375ml Whole wheat flour

  • 375ml Cake flour

  • 250ml Rye flour

  • 250ml Mealie meal

  • 5ml Salt

  • 5ml Garlic powder

  • 1 x Extra large egg

  • 125ml Oil

  • 375ml Beef stock (Preferably homemade)


Combine dry ingredients in a large mixing bowl. Add the egg, oil and stock. Mix well. Dough should not be to soft but just firm enough to roll. Add additional flour or stock as needed. Roll out to a 1cm thickness on a lightly floured surface. Cut out circular shapes using a cookie cutter. Place slightly apart on a baking tray sprayed with non-stick cooking spray. Use a toothpick to poke small indentations in biscuits. Bake at 150 degrees celsius for 2 hours. Turn off oven and allow to cool in the oven. Store in a airtight container for up to 3 months.

Liver Cake Recipe

  • 1kg liver - liquidised

  • 8 tablespoons milk

  • 4 eggs

  • 10 - 12 tablespoons flour


Liquidise them together. Place the mixture in a shallow tin and cook about 23 minutes on 160 degrees until firm. When cool, cut into pieces and store in the freezer. It keeps for a long time.

Fresh Breath Biscuits

  • 500ml rice flour

  • 300ml chicken stock (preferably homemade)

  • 1 extra large egg

  • 60ml fresh parsley, chopped.

  • 250ml wholewheat flour.


Mix all ingredients together. Knead until well blended, using more wholewheat flour if needed. Roll out into 1,5cm thickness. Cut out with cutters as desired or into squares. Bake at 150 degrees C for 60-90 minutes.

Arlene's Dog Biscuits

(This recipe is very versatile)


Dry Ingredients:

  • 5 x Cups dry ingredients can be made up of:

  • 2 x Cups flour

  • 3 x Cups jungle oats




  • 2 x Cups flour

  • 2 x Cups jungle oats

  • 1 x Cup mealie meal




  • Combination of your choice


Wet Ingredients:

  • 2 x Eggs

  • 750ml Water


Liquidized Ingredients:

  • Eggs and ½ water with either – Cooked deboned white chicken; or

  • ½ kg lean mince; or

  • Chicken liver (any liver can be used); or

  • 1 x 170g tin tuna in oil and 1 x tin pilchards in tomato sauce.


Add liquidized ingredients to dry ingredients. Mixture must not be stiff, otherwise it will be crumbly. Spray 2 x flat pans with Spray and Cook. Pour in mixture. Bake at 190 degrees for 20 minutes. Remove from oven and cut into pieces. Switch oven off and leave in for a further 15 minutes to dry. This makes 2 full ice-cream tubs. Deep freeze and take out treats for training.

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