I feel blessed to live in such an amazing country. There are far too many positive points to list – so I’ll keep it short and say that there’s nowhere I’d rather be. Winter, spring, summer & fall – from sea to shining sea – we love you, Canada, and as always, look forward to proudly displaying the maple leaf on July 1st!
I had my heart set on baking some red & white flag cookies, but I won’t use food colouring. In the end, I borrowed an idea from my talented television colleague Melissa Auger, and painted some of the biscuits with beet juice. I think you’ll agree that the results are nothing short of brilliant! Snaps once again for you, Melissa.
This biscuit recipe is a keeper all year round – just don’t bother with the cookie cutter. Here’s a little secret for you – I really don’t like using cutters – too much work! I bake treats twice a week, so I just use a knife to “cut” them into squares for The Boys before putting them into the oven. They break off easily into squares when they’re done.
Applesauce, chicken broth and cinnamon make for a nice, healthy dog biscuit. For this batch in the pictures, I used almost all Unbleached AP Flour, as I wanted my leaves to be white – but otherwise, the rest of the year I would use more whole wheat flour than white as we all know that it’s better for the dogs and ourselves.
These smell wonderfully warm like an apple pie. My husband really liked these too!
5 1/2 cups of flour
1 cup no sugar added applesauce
1 cup chicken stock (with no onions, preferably no-salt added)
1/4 cup canola oil
TSP baking powder
1/3 cup of beet juice.
**My grocery store has it in the “natural” section. You could also make your own beet juice.
Begin by fork whisking together the canola oil, chicken stock and applesauce. Then, whisk in cinnamon, baking powder & flour and mix together until your dough “ball” forms. Gently knead to get it firmly together, wrap in parchment, and then put her in the fridge for at least an hour.
When you’re ready, preheat the oven to 350 degrees. Roll out the dough to about a 1/4-1/2 thickness. Use your cookie cutter and start cutting away! (I bought myself a large leaf one at the bulk food store, they have small ones too) Bake them on the parchment paper for 20-25 minutes.
Remove from oven, take them off the pan, and let them cool down. Here comes the fun part – get out your pastry brush and a small bowl (I like my silicone one because it washes well, although it’s harder to use) and paint as many as you want red with the beet juice. You don’t need much at all -just do the entire cookie and two-three coats should cover it.
Pretty cool, eh?
Here is a picture from last year – my nieces at the cottage – it’s the little one’s birthday on Canada Day too!