Ginger Dog Biscuits Recipe
Ginger Dog Biscuits Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Treat your or a friends dog to these holiday bones. These biscuits are soft and with a hint of spices.—Megan and Natalie Stanson, Frazeysburg, Ohio
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 4 cups all-purpose flour
  • 2 cups whole wheat flour
  • 3 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 cup molasses
  • 1 cup plus 2 tablespoons water
  • 1/2 cup canola oil

Directions

Preheat oven to 325°. In a large bowl, whisk water, molasses and oil until blended. In a small bowl, whisk remaining ingredients until blended; stir into flour mixture (dough will be stiff).
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. squirrel-shaped or other cookie cutter. Place 2 in. apart on ungreased baking sheets. (Any leftover scraps of dough can also be baked to make free-form bite-size biscuits.)
Bake 25-30 minutes or until set. Remove from pan to wire racks to cool. Yield: about 2-1/2 dozen (3-in. biscuits).
Originally published as Ginger Dog Biscuits in Taste of Home Christmas Annual Annual 2011, p169

Nutritional Facts

1 dog biscuit: 109 calories, 3g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 2g protein.

  • 4 cups all-purpose flour
  • 2 cups whole wheat flour
  • 3 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 cup molasses
  • 1 cup plus 2 tablespoons water
  • 1/2 cup canola oil
  1. Preheat oven to 325°. In a large bowl, whisk water, molasses and oil until blended. In a small bowl, whisk remaining ingredients until blended; stir into flour mixture (dough will be stiff).
  2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. squirrel-shaped or other cookie cutter. Place 2 in. apart on ungreased baking sheets. (Any leftover scraps of dough can also be baked to make free-form bite-size biscuits.)
  3. Bake 25-30 minutes or until set. Remove from pan to wire racks to cool. Yield: about 2-1/2 dozen (3-in. biscuits).
Originally published as Ginger Dog Biscuits in Taste of Home Christmas Annual Annual 2011, p169

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