Recipe: Chicken Liver Biscuits

You might not think these biscuits smell like daisies, but Truffle begs to differ!

Ingredients

2 cups whole wheat flour
1/2 cup rolled oats
1 egg
1/4 cup olive oil
1/2 cup water or chicken broth
170g cooked chicken liver (about 3/4 cup)

Rinse raw chicken liver in cold water. In a pot or pan, add enough water to cover livers, bring to a boil. Reduce heat to low, and simmer for 10-15 min. Let cool.

Preheat oven to 375F.

Combine your dry ingredients in a mixing bowl.

In a food processor, blend your cooked chicken liver with olive oil. Add this pate and your wet ingredients to the mixing bowl and bring together by hand or with a stand mixer until you have a ball of cookie dough.

Roll out your dough to about a 1/2 inch thickness, and go to town with your chosen cookie cutter.

Bake on parchment paper or on a greased cookie sheet at 375F. for 20 min. You can go up to 30 if using a large cookie cutter or if you want a harder biscuit. I personally like dog treats I can break into smaller pieces without crumbling.

After the biscuits have cooled, store in fridge for up to a week, or freeze.

DOG REVIEW: Office dog Cosmo gave these biscuits 2 paws up and a “Can I have another please?” face!