- Bottle of SmoothieDog
- 2 eggs
- 3 tbsp desiccated coconut
- 400 g potato starch
Instructions
- Prepare ingredients.
- Put the SmoothieDog, eggs and coconut flakes into a bowl and mix.
- Gradually add potato starch and mix with a whisk until a pancake-like batter is formed.
- Then spread the dough on the Trixie baking mat.
- Now the baking mat can be placed in the oven at 355°F top/bottom heat for 30 minutes. Baking time can vary depending on the depth of the mold. Always check with a toothpick if the cookies are baked, before you take them ut of the oven.
- Let the finished dog biscuits dry in the oven for 20 minutes and then remove them from the baking pan.
If the batter is too thick, add a good splash of water to the empty SmoothieDog bottle, shake, and add it to the batter. The cookies should come out of the oven completely dry; if not, dry them out in the oven for a few minutes.
Please note:
Store them in a dry place or freeze them to make sure they don't get moldy.