Images and recipes from Poh Bakes 100 Greats by Poh Ling Yeow (Murdoch Books, RRP $39.99) Photography by Alan Benson.

 

Rhino & Tim’s Chicken Liver Treats

 

First, let’s be clear, these biscuits are for dogs, not humans! If you’re like me and get a bit stressy about the dodgy regulations that surround pet food, you can make your own. My guys, Rhino and Tim, are totally obsessed with these, and the best thing is that they’re incredibly easy to whip up.

 

MAKES ABOUT 1 KG (2 LB 4 OZ) DOG BISCUITS

 

INGREDIENTS

600 g (1 lb 5 oz/4 cups) wholemeal (whole-wheat) flour + extra for sprinkling

165 g (53/4 oz/1 1/2 cups) powdered milk

75 g (21/2 oz/1 cup) wheat germ

1/2 teaspoon garlic powder

500 g (1 lb 2 oz) chicken livers

3 eggs

30 g (1 oz/1 cup) roughly chopped flat-leaf (Italian) parsley, including stalks

 

METHOD

Preheat the oven to 110°C (225°F) fan-forced.

 

Combine all the dry ingredients in a food processor, and pulse very briefly to mix. Add the livers, eggs and parsley, then pulse until the mixture gathers into a rough dough.

 

Turn out onto a floured work surface, sprinkle more wholemeal flour on top and roll until 6 mm (1/4 inch) thick. Slice roughly into 4 cm (11/2 inch) squares, and bake for 1–11/2 hours until dry and crunchy. If the bikkies seem a little rubbery when you take them out of the oven, don’t be concerned – they’ll turn super-crunchy on cooling.

 

Cool completely before storing in an airtight container, then use freely to manipulate your fur children into good behaviour! These keep well in an airtight container for up to 2 months.

 

NOTE

Just so you know, these dog biscuits are designed to be used as treats, not a kibble substitute.