So, having opened Cakeadoodledo at Quickes (AKA Cakeadoodletwo) it became immediately apparent that many of our lovely new customers had dogs. And we were on a dog walking route. And on a farm. And in a tent. Naturally we welcomed the dogs! Hoorah for the hounds.
There was a dog-shaped hole in Cakeadoodledo’s life (well, Kate’s) and this, coupled with a move back to the country got the old dog-cogs back in motion. Before you could say “Barbara Woodhouse” (Google her, youngsters) the RSPCA had got in touch stating they had just the dog for me. And here she is, the truly amazing Cakeadoodledog, our Ellie. Super friendly, super enthusiastic and just wants to be everyone’s friend. You will probably meet her at some point.
Big shout-outs to Little Valley RSPCA in Exeter who have been so helpful in matching us with the most perfect dog.
What’s this got to do with baking, I hear you cry? Ahem. Well, never let it be said I pass up an an excuse to bake a few biscuits….
350g plain flour
1 free range egg
2 tablespoons oats
About 500mls beef stock (I used an OXO cube)
Preheat oven to 170C
In a bow mix together the flour, egg and oats and pour in enough stock to make a firm dough.
Roll it out on a floured surface to a thickness of about 1cm. Cut out shapes (I made them far too big the first time I made them – I think smaller is better). You don’t even need a cutter – just cut with a knife.
Place shapes on lined baking sheets and bake till hard – about 30 minutes depending on the thickness of your biscuits and the wetness of your dough. Check after 20 minutes and see what they look like, and sound like when you tap them against a solid surface. Gentle thud, no good. Good old clonk like it would tile a roof quite happily, excellent.
If your dog has stinky breathe apparently dried parsley makes a great addition!