It’s time for the Westminster Dog Show, taking place now at Madison Square Garden in New York City. If you’re a dog lover with your own pup at home – purebred or not – you’ll need a recipe for homemade treats. How about some bacon biscotti?
If you really want to score some brownie points, bacon will have your dog doing backflips. Save those drippings you most likely throw away anyway (store them in the fridge) and use it in place of the oil in most any dog biscuit recipe, or try these hard and crunchy biscotti, studded with chunks of real bacon. Kids will love being able to bake cookies for their pets, and couldn’t ask for more enthusiastic recipients. They also make great gifts, if you’re looking for something to give to your dog friends, or their owners.
If you’re after small bacon-scented training treats, roll this dough into balls appropriate for the size of your dog, flatten them with your hand or the bottom of glass (dogs aren’t concerned with aesthetics) and bake them until firm. If it’s the traditional biscotti shape you’re after, the dough is baked once in a log shape, sliced and then baked again to make each biscuit hard and crunchy. If your dog has difficulty chewing, bake them only once and they’ll stay soft.
Bacon Biscotti (for Dogs!)
6 slices bacon, chopped
canola or olive oil (optional)
1 1/2 cups (375 mL) flour
1 1/2 cups (375 mL) whole wheat flour
1 cup (250 mL) oats
1 tsp. (5 mL) baking powder
1/2 cup (125 mL) water
2 large eggs
1/4 cup (60 mL) bacon drippings or canola oil
2 Tbsp. (30 mL) honey
Preheat oven to 350°F.
In a skillet set over medium-high heat, cook the bacon until crisp; remove with a slotted spoon and set aside, reserving the drippings. Pour the drippings into a measuring cup; if you need to, add canola or olive oil until you have 1/4 cup. (If you like, discard the bacon drippings entirely and just use oil.)
In a large bowl, combine the flours, oats and baking powder. In a small bowl, stir together the water, eggs, bacon drippings and/or oil, and honey; add to the dry ingredients along with the cooked and crumbled bacon and stir until blended.
Shape the dough into a log that is about 12” long, place on an ungreased baking sheet and flatten until it’s about 6” wide. If you like, brush the top with a little beaten egg to give it a shiny finish. Bake for about 30 minutes, until firm.
Reduce the oven temperature to 250° F. Cool the log and cut it on a slight diagonal into 1/2” -1” thick slices using a sharp, serrated knife. Place the biscotti upright on the baking sheet, keeping them spaced about 1/2” apart, and put them back into the oven for another half an hour. If you want them hard, turn the oven off but leave them inside to harden as the oven cools.
Makes about 1 1/2 dozen biscotti. Store in a tightly covered container in the fridge, or freeze.