Karen’s K-9 Kitchen Liver Snaps
(*Note: You could also use only Rye Flour if you wish, just use a little less than the total of 4 cups from above.)
Preheat oven to 300
Put livers, sardines and garlic in blender. Pulse until chopped then blend until smooth.
In large bowl, place all of the flours and the puréed liver/sardine mix.
Mix thoroughly with hands. It will be fairly stiff.
Sprinkle some extra rye flour on to work surface. Place dough onto surface and roll in the rye flour to keep from being to sticky. Sprinkle more rye flour on to your surface in a large circle pattern then flatten dough with hands. Make sure there is a little extra flour on top of the dough to prevent sticking. Take a rolling pin and roll out slowly like you would a pie crust, but roll to about a ¼” thickness.
You could use a small cookie cutter, but it is easier to take a butter knife and cut in a small bite-size checkerboard pattern about the size of a dime. Keep coating a pancake turner with flour and lift dough on to a cookie sheet separating cookies as you go. You might need 2 cookie sheets. Bake for 20 minutes for softer ones or after the original 20 minutes, reduce oven to 250* and bake longer if you want them harder. If you use a cookie cutter, just take the left over little pieces and place on a cookie sheet and bake. They are funny looking, but the pups love them anyway!
Let cool completely, place in zip lock bag or container and store in frig.
Will my house smell like liver and sardines? I worry about the stink combining those 2 ingredients.
Josie, where is your sense of adventure?!
You should ask my husband! He hates the smell! But it’s gone by the next day. The dog’s will LOVE them! And Carole is going to take the plunge and make a batch, right Carole?
I’ll bet you could make these on your grill outside on a cookie sheet with foil on it! Just use a lower temperature and keep checking on them!
You’re kidding, right? Use the grill—do I look like Martha Stewart? Where’s my wine!? If these things are to replace Iams Puppy Crack, they’d better darn well look like cookies. How many Puppy-Crack size cookies would be in one batch?
Where’s YOUR sense of adventure Martha!!! Ya know, you can buy a cookie cutter shaped like a little tiny bone if you are feeling a creative moment coming on!!!
The amount depends on how thin you roll your dough and how small you cut them. I cut them a smaller than a dime so I think you’ll get about 100-175.
Dutch LOVES these, Karen. I had made a massive double batch before he arrived, and we are now just finishing them. They have been the ultimate high value treat for training. I had made them in 1″x1″ squares, and kept them in the freezer. I take out a handful at a time, warm them slightly in microwave to soften, and cut each square into four quarters (about the size of a cheerio). They are very dry and crunchy, so softening allows them to be cut without shattering. Nothing I’ve bought rivals them in appeal to both my dogs. There is no odor, and I keep the bits in my pockets all day. I use mostly brown rice flour.
You are a GENIUS in the kitchen – thank you so much!!!