Briony May’s Doggy Spiced Turmeric Biscuits
- 125g dairy-free spread
- 50g reduced-fat smooth peanut butter
- 2tbsp stevia sweetener (optional)
- 350g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 4 tsp ground turmeric
- 1 tsp ground cinnamon
- 36 raisins
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray.
Beat together the spread, peanut butter and stevia (if using) until smooth
Put the flour, bicarbonate of soda, turmeric and cinnamon into a mixing bowl and whisk to combine
Stir this together with the peanut butter mixture and 6tbsp cold water until it forms a dough. Wrap in clingfilm and chill for 20 minutes.
On a floured surface, roll out the dough to ½cm thick. Cut out 12 circles and 12 heart shapes. Put the circles on the baking tray.
Cut a heart shape in half lengthways and place 1 half on either side of a circle to make ears. Repeat with the remaining shapes.
Push 1 raisin into the middle of each circle for a nose and add 2 raisins for eyes. Use a skewer to score the mouth. Chill for 10 mins.
Bake for 10-12 mins until the edges start to brown, then cool before serving.