- 3 cup cups spelt flour
- 1/2 cup skim milk powder (for lactose intolerant dogs, use coconut milk powder instead)
- 1/2 tsp baking powder
- 1 cup warm water
- 1 chicken stock cube (onion and garlic free)
- 2 large eggs
- 2 tsp beetroot juice (or red food colouring)
- 1/2 tsp peppermint oil (optional)
- 1 large egg (for an egg wash)
- Additional flour for kneading
How to make:
Whisk together the flour, powdered milk and baking powder.
In a small bowl, pour the warm water over the chicken stock cube, stir until dissolved.
Whisk the eggs into the chicken water.
Form a well in the dry ingredients, pour in the wet ingredients.
Stir until thoroughly combined.
Knead the dough for about two minutes.
Add more flour until the dough is no longer sticky.
Separate the dough in half.
Form a well in one of the balls of dough.
Add the food colouring and peppermint flavouring.
Wearing food safe gloves, knead the colouring and flavouring throughout the dough.
Cool the dough in the refrigerator for 2 hours or in the freezer for 30 minutes.
Preheat the oven to 180° C.
Divide each ball of dough into tablespoon sized balls.
Gently roll each ball into a “worm” shape, letting the dough rest when needed. Each strip should be about 12 cm long.
Spray a baking sheet with non-stick cooking spray.
Twist one plain strip with a red strip, and curl the end to shape a candy cane.
Place on the baking sheet.
Whisk the extra egg in a small bowl.
Using a pastry brush, thoroughly coat each candy cane with the egg wash.
Bake for 10 minutes.
Cool completely on a wire rack.
For fussy dogs, try brushing the cooled Candy Canes with a pump of PAW Dermega® Omega 3 & 6 oral supplement.
- PAW Dermega® Omega 3 & 6 oral supplement
Containing omega fatty acids, it aids in the treatment of allergic and inflammatory dermatological conditions responsive to polyunsaturated fatty acids in dogs.