Ingredients
Equipment
Method
- Add the whole wheat flour, butter, shredded cheddar, salt, and cold water to a stand mixer. Mix with a dough hook for 2 to 3 minutes, scraping down as needed until a crumbly dough forms.
- Tip the mixture onto a silicone mat and press it together with your hands until it holds into a rough dough.
- Roll the dough out to about 1/4 inch to 1/8 inch thick.
- Cut into small squares using a pizza cutter or knife.
- Carefully transfer the squares to a parchment-lined baking sheet using a bench scraper, spacing slightly apart.
- Press a small hole into the center of each square using a chopstick to stop them puffing up too much while baking.
- Bake in a preheated 350°F oven for 10 to 15 minutes, depending on size, until lightly golden and firm.
- Transfer to a cooling rack and allow to cool completely so they crisp up fully.
- Store in an airtight container once cooled.
Notes
- Whole wheat flour keeps these a bit more suitable for dogs
- The cheese is what binds everything together
- Use closer to 2 cups of cheese if your dog is a cheese lover
- Rolling thinner will give a crunchier result
Storage
- Store in an airtight container at room temperature for up to 2 weeks.
- Make sure they are fully cooled before storing to prevent moisture.
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Nutrition information is automatically calculated, so should only be used as an approximation.