National Dog Biscuit Day

National Dog Biscuit Day

To celebrate #NationalDogBiscuitDay, we have teamed up with a very good fur friend, who knows a thing or two about pooch perfect biccies. Marcel Le Corgi and his fantastic poppa, Pierre Le Chef, have been busy in the kitchen, whipping up scrummy salmon surprises and are going to share with you how to make them from scratch!

These salmon, pumpkin and coconut dog biscuits are grain free and jam-packed with beneficial, easily digested ingredients to keep their nose wet and their tails wagging, right Marcel?

For these paw-fect puppy treats you will need the following ingredients:

90g organic coconut flour
125g tinned wild caught salmon
45g organic raw coconut oil (melted)
75g tinned pumpkin purée (pure)
2 organic free range eggs

Sit, stay…bake?!

  • First things first, mix all ingredients together in a food processor then knead until a dough is formed.
  • Add a splash of water if the dough is too crumbly.
    • Leave your mixture in the fridge for 1 hour.
    • Then roll out until 1/2 cm thick.
    • Make sure, just like Marcel, you carry out all the appropriate quality checks.
  • Then cut your dough into your favourite shapes, we always knew Marcel loved The Fish!
  • Finally it’s time to pop your biccy treats in the oven.
  • Place on a lined baking tray and bake for 20 minutes at 170°C.
  • Pierre Le Chef’s top tip is that if you want to store them for a long period of time, bake them again at 60°C until completely dry.

Then it’s time to tuck in. Bone appetit! 


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