makes
1
prep
15 minutes
cook
1:30 hour
difficulty
Easy
makes
1
serves
preparation
15
minutes
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 600 g (4 cups) wholemeal plain flour
- 150 g (1½ cups) milk powder
- 100 g (1 cup) wheat germ
- 3 beef stock cubes, roughly crumbled
- 500 g chicken livers
- 3 eggs
- 1 cup parsley (optional, see Note)
- ½ tsp garlic powder (optional, see Note)
Instructions
Preheat the oven to 130°C (110°C fan-forced). Line a baking tray with baking paper.
Place the flour, milk powder, wheat germ, livers and crumbled stock cubes in a food processor and pulse to combine (see Note). Add the eggs and process until the mixture comes together to form a rough dough.
Turn the dough onto a floured benchtop, sprinkle with more flour, then roll until 6 mm thick. Cut roughly into 4 cm squares, then place onto the prepared tray and bake for 1–1½ hours or until dry and crunchy. Leave to cool completely, then store in an airtight container.
Note
• You can add the garlic powder and roughly chopped flat-leaf parsley, if you like to your dry mixture, before pulsing. Don’t worry about picking the leaves from the parsley, just chop it, stalks and all.
• With regards to lactose treats and animals, in accordance with the Veterinary Association of Australia, “Mostly we say that they don’t need milk and some dogs and cats are lactose intolerant. In a treat recipe, it should be fine because treats are given in small pieces (usually)."
Photography, styling and food preparation by china squirrel.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
