Hi folks! Time for another Bulldog Blog recipe post. The recipe these are adapted from is Mermaid Tail Dog Treats. I modified these in the sense that I themed the cookie cutters for St. Patrick’s Day instead of doing the mermaid tail. I’ve now made spring themed treats with them as well. I’ve attached photos of both!
I don’t want to use food coloring and spirulina, as mentioned previously, is good for allergies. Plus green is perfect for St. Patrick’s Day and spring! Bogey loves these treats!
Note, the first time I didn’t warm the coconut oil and it didn’t quite mix as well. The second batch I made I melted the oil and then mixed it in. I didn’t do the ingredients in batches the second go around. I mixed them all together and I think it worked much better that way. Unfortunately, I don’t have a photo of that dough.
2 1/2 cups flour
1/2 cup water + more
1-2 tsp spirulina powder
2 tbsp coconut oil
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl add flour, egg & water. Mix until dough comes together.
Add spirulina & coconut oil. (First time, did in this order. Second time, combined all at once.)
Form dough into a ball w/ hands, make sure all ingredients incorporated evenly. If dough feels dry, add more water until soft & easy to work with.
On lightly floured surface, roll out dough & cut out shapes.
Bake 10-12 mins or golden brown & crisp to touch.
These look so pretty when they’re baked. The rich deep color turns into a much lighter color, but fun and yummy all the same! If you use big cookie cutters, they are easy to break into small pieces. The mini cookie cutters are great, but note that you will be standing there a while cutting out shapes.
Stay tuned for the next episode of the Bulldog Blog!