Soft Peanut Butter Carrot Dog Treats

Posted on August 05, 2021 by Michelle Bowles | 0 Comments


1 cup natural creamy peanut butter

3/4 cup skim milk

1 large egg (or 1/4 cup unsweetened applesauce)

1 large carrot, shredded (or 8ish baby carrots) around 2/3 cup shredded

2 1/4 cup whole wheat flour

1 tbls baking powder

1/3 cup oats 


1. Preheat oven to 160C.

2. Line two baking trays with baking paper and set aside.

3. In a large bowl, gently mix the peanut butter, milk, egg and carrot together with a wooden spoon. 

4. Add the flour and baking powder. (nb. you may need to turn the dough out and roll with your hands to work in the flour.)

5. Mix in the oats until the dough feels extremely thick and heavy.

6. Using a floured rolling pin, roll the dough out to approx 1/4" thickness.

7. Cut into shapes using the cookie cutter of your choice.

8. Arrange on baking sheets and bake for 15 minutes.

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Chocolate Chip Cookie by Cookie + Kate

Posted on July 29, 2021 by Michelle Bowles | 0 Comments


2 cups whole wheat flour

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp sea salt

1 1/4 cups chocolate chips

2/3 cup lightly packed coconut sugar

1/2 cup brown sugar

1/2 cup sugar

1/2 cup plus 1 tbls melted coconut oil or extra virgin olive oil

1/4 cup plus 1 tbls water


1. Whisk to combine the flour, baking powder, baking soda and sea salt in a medium bowl. 

2. Add the chocolate chips and toss to combine.

3. Combine the coconut sugar, brown sugar, regular sugar, oil and water in a large bowl. 

4. Whisk until the sugar has incorporated into the oil - approx 1-2 minutes.

5. Combine the Flour and Sugar mixture making sure that no more flour is visible. Be careful not to overdo it.

6. Line 2 baking trays with baking paper. 

7. Spoon the mixture into even 2 inch mounds on your baking tray.

8. Freeze the cookies on the pan for 30 minutes or chill for 24 hours in the fridge. 

9. Preheat the oven to 175 degrees.

10. Bake cookies until the edges are just starting to turn golden, approx 14-17 minutes.


Recipe from Cookie + Kate


Posted in chocolate biscuits, chocolate chip cookie, chocolate chip cookie day, cookie cutters, cookies, delicious cookies, kids cookies, party cookies, yum

Ginger Shortbread by Sugar Salt Magic

Posted on July 01, 2021 by Michelle Bowles | 0 Comments


115g unsalted butter, softened

50g caster sugar

130g plain flour

2 tbls cornflour

3 tsp ground ginger

1/3 cup finely chopped crystallized ginger


1. Preheat the oven to 180C (fan forced). 

2. Line 2 baking trays with baking paper

3. Beat the flour, cornflour and ground ginger together until it looks like wet sand.

4. Add the crystalized ginger and continue to beat until combined.

5. Roll the dough between two sheets of baking paper until it is approx 8mm. 

6. Use your choice of cookie cutter to cut the dough into shapes, rounds or squares.

7. Place the cookies on the baking trays approx 2cm apart and chill for 10minutes.

8. Remove the cookies from the fridge and place in the oven for approximately 14 minutes or until the edges start turning golden.

9. Remove the cookies from the oven and let them sit for a few minutes to cool before transferring to a wire rack.

Recipe from Sugar Salt Magic

Posted in baking, baking at home, cookie cutters, cookie recipe, cookies, ginger biscuit, ginger cookies, ginger recipe, recipe, shortbread biscuit, shortbread recipe

Lemon Shortbread Cookies by Love and Lemons

Posted on June 03, 2021 by Michelle Bowles | 0 Comments


1/2 cup softened butter

1/3 cup cane sugar

1 medium lemon zest

1 tbls fresh lemon juice

1 tbls fresh thyme leaves, chopped

1 1/4 cups all purpose flour

1/4 tsp sea salt


1. Preheat the oven to 180C

2. Line a large baking tray with baking paper

3. Cream the butter in an electric mixer.

4. Add the sugar and beat until fluffy, scraping down the sides of the bowl as required.

5. Add the lemon zest, lemon juice, and thyme. Mix again.

6. Add the flour and salt. Mix until just combined.

7. Turn the dough out onto a lightly floured surface and flatten into a 1" circle.

8. Wrap and chill the dough for 15-30 minutes until slightly firm.

9. Roll the dough on a lightly floured surface until about 1/2 cm thick. 

10. Use your choice of cookie cutter to cut out desired shapes. 

11. Transfer to the baking tray and bake for 10-14 minutes or until the edges are lightly browned. 

12. Transfer the cookies to a wire rack to cool. 


Recipe from Love and Lemons

Posted in Baking, baking with kids, biscuit recipe, biscuits, cookie, cookie cutter, cookie cutters, cookie recipe, Cookie Share, Cookies, cooking, lemon biscuits, lemon cookies, lemon shortbread

Orange and Thyme Shortbread by

Posted on October 22, 2020 by Michelle Bowles | 0 Comments


125g softened butter

1/4 cup caster sugar

1 cup plain flour

1/4 cup rice flour

2 tsp finely grated orange rind

1/2 tsp coarsely chopped thyme

Orange Buttercream

100g softened butter

1 cup icing sugar

1 tsp finely grated orange rind

3 tsp orange juice


1. Using an electric mixer beat softened butter and caster sugar in a bowl until pale and creamy. 

2. Add plain flour and rice flour, stir until dough comes together.

3. Shape into a disc. 

4. Preheat oven to 160C. 

5. Prepare 2 baking trays by lining with baking paper.

6. Place the dough on a lightly floured surface. 

7. Add the orange rind and thyme. Knead until smooth.

8. Roll dough out on a lightly floured surface to a 3mm-thick disc. 

9. Use a 4cm cookie cutter to cut your desired shape from the dough. 

10. Place on the prepared baking trays.

11. Bake for 10-15 minutes or until lightly golden. Ensure to swap the trays halfway through.

Orange Buttercream

1. To make the orange buttercream, use an electric mixer to beat the butter in a bowl until very pale. 

2. Gradually add the icing sugar, 1 tablespoon at a time, beating well after each addition.

3. Add the orange rind and juice, beating until well combined.

4. Place in a piping bag fitted with a 5mm plain nozzle. 

5. Once biscuits have cooled down, pipe the orange buttercream over half the biscuits. 

6. Top with the remaining biscuits.


Recipe supplied by

Posted in baking, cookie cutter, cookie cutters, cookie recipe, cooking, orange and thyme, orange and thyme cookie recipe, orange cookie, piping bag

Homemade Tuna Cat Cookies by Supakit

Posted on July 31, 2020 by Michelle Bowles | 0 Comments

Preparation: 10 minutes

Cook: 25 minutes


1 egg white

1 tin of tuna in oil, thoroughly drained


1. Preheat your oven to 170C and line a tray with baking paper.

2. Crack open the egg and separate the yolk from the white. Discard the yolk and place the white in a large mixing bowl.

3. Using a hand or electric whisk, beat the egg white until stiff peaks form when the whisk is removed. Set to one side. 

4. Enter the can of tuna into the bowl of your blender. Add two tablespoons of whisked egg white to the tuna and then blend thoroughly until the mixture is a smooth paste and there are no flakes or lumps. 

5. Using a spatula, remove the tuna paste from your blender and fold into the remaining egg white. Take care not too much air out of the mixture. 

6. Transfer the final mix into a piping bag with the nozzle of you choice. Squeeze the mixture on to the baking tray ensuring that each swirl isn't too large. 

7. Place the tray into the oven for 20-25 minutes or until the treats are dry to touch. Remove and place on a cooling tray before storing in an airtight container. Treats will last up to 4 weeks if kept cool and dry. 


Recipe by



Posted in cat, cat food, cat treats, cookie cutters, Cookies, Pet cookie recipes, Recipe, tuna

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