Not Your Regular Cookie

A crispy, chewy dog biscuit, which just might go well with cheese.
(Makes approximately 30)

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We made a decision on adopting Teddy, that our noodle-horse would get more than just ‘dog-food‘ wherever possible. We usually buy meat for human consumption, as the requirements and checks for safety are far higher, while ensuring our beast got proper dog-safe nutrition. I sometimes post on Teddy’s Instagram the meals we prepare and if there’s call for it, I will repost some here.

Anyway, I wanted to make something for Ted we could hand out as a treat, which would not be sugar or salt filled, have both a chewiness to it and crunch, be nutritionally good for him, also wasn’t expensive and preferably easy to make. It also had to be able to be stored for a reasonable amount of time at room temperature.

A whole tray of waffle biscuits ready to try

I messed around with a few things, and came up with these biscuits. Greyhounds are known to have delicate tummies, so the added lentils are great to help. The use of the rice and tapioca flour reduces gluten and increases the crispness to the outside and the chew to the inside.

The lentil mix I use is sometimes sold as “soup mix” a dehydrated blend of pearl barley, buckwheat, soybean, red and green lentils. I find this works really well and is easy to find in most supermarkets or independent food stores.

I make these large size as he is a large dog. If you have a smaller dog, and want to try them, you can either break up for them or make mini-cookies suitable for their smaller teeth. I would suggest keeping the lentils as they are to promote chewing, and thus saving your shoes, table-legs, books, etc from a similar fate.

Snapping one of the Lentil dog biscuits



  • 100g – 3/4 cup “soup mix” lentils
  • 350g – 2 and 1/3 cups Plain flour
  • 50g – 1/3 cup Rice flour
  • 50g – 1/3 cup – Tapioca flour
  • 50g – 1/3 cup – Lard (beef dripping, tallow or bacon fat all work well in this as alternates)
  • 2g, pinch of salt


  1. Soak the lentil mix in cold water overnight.
  2. Turn oven to 150Β°C, 300Β°F, Gas Mark 2, grease and line your biscuit baking trays, at least 2 will be needed.
  3. Put lentils into a pan and bring to boil, then simmer for 5 minutes. Allow to stand.
  4. Add all the other ingredients to a large bowl.
  5. Drain the lentils, reserving the cooking water , add both the lentils and 200ml – 3/4 cup of the hot cooking water to the mix.
  6. Stir well. It will be a sticky lumpy mess at first, just ensure the flour is all combined into the dough.
  7. Place 1 tablespoon blobs on the baking trays and flatten, leaving about 1 inch or 2cm all around each one. Prick with a fork to allow steam to escape and so the biscuit to crisp.
  8. Bake in the preheated oven for 20-25 minutes or until golden.
  9. Allow to cool on the tray. They can be stored in an airtight container in a cupboard for a few weeks, or in the refrigerator in warmer weather.

As you can see from the pictures, and the video, I also cooked some of the mix from a previous batch in the waffle iron. These worked really well, but took a long time to cook, so please be patient if you try it. I do know Teddy loved these, so I will have to make again.

Lastly, What’s this thing about cheese? Well I said we ensure Ted has high quality food, and we all know dogs love cheese but should not really have it, but please check the below video for context.

Needs Cheese – perhaps a Red Leicester or a Stilton

Published by VinceHomeMade

With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"

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