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Dog bone biscuits

Pam think's it is important to keep everyone in the family happy. These are designed as very special treats for dogs, but there's nothing in them that would bar anyone else from taking a chew.


Preheat the oven to 170°C/Gas Mark 3. Sift the flour into a mixing bowl. Add the oatmeal and porridge oats and mix together.

Make a well in the centre and pour in the oil, followed by the beaten eggs, carrots, caraway seeds and parsley.

Mix with a wooden spoon until well blended and you have a fairly sticky dough.

Lightly dust the work surface with flour, then turn out the dough and knead for a few minutes until the mixture is smooth and pliable.

Place the dough between two sheets of lightly floured greaseproof paper.

Using a rolling pin, roll the dough out to about a 5mm thickness and remove the top paper.

Cut out biscuits using the bone cutter and place on the prepared baking sheets.

Bake in the oven for about 50 minutes or until the biscuits are crisp and lightly golden. Cool on a wire rack.

These will keep for 2 months in an airtight container.

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  • 250g wholemeal flour
  • 125g fine oatmeal
  • 125g porridge oats
  • 150ml sunflower or rapeseed oil
  • 2 eggs, lightly beaten
  • 200g carrots, trimmed and finely grated (only peel if dirty)
  • 2 tsp caraway seeds
  • 2 tbsp finely chopped parsley

This recipe is taken from...

River Cottage Cakes Handbook