Friday, 26 January 2018

{RECIPE} Carob and Sour Cream Marbled Heart Dog Treats


When I make marbled treats, I often prep the base dough and then split and tint; however, you can also make two separate doughs and combine them as long as the doughs have similar consistencies and baking properties. I know some of you find the prep-and-split confusing and on the flip side separate doughs can mean very big batches.  This treat meets the methods in the middle by evenly splitting an easy-to measure wet combo before separately mixing in the dry ingredients.  It is a very simple double dough recipe (which helps simplify the split and measurements), but the dark brown and creamy white combo make for a striking marbled effect.   


Carob and Sour Cream Marbled Heart Dog Treats
Adapted from our all-carob Doggone Delicious Carob Cream Treat recipe.

1/3 cup thick-style reduced fat sour cream (or thick-style low fat yogurt, may require less water/additional flour)
1/3 cup of water 
3/4 cup flour, divided into 1/2 cup and 1/4 cup
1/4 cup carob powder
Additional flour or water if/as needed to adjust for consistency

Preparing the doughs: Preheat oven to 180C. Combine sour cream and water. Mix thoroughly and separate the mixture into two portions of 1/3 cup each. Pour into separate mixing bowls and mix as follows. Different sour creams may vary in consistency, so working incrementally is important. You may need to use use less/more flour depending on your specific ingredients. Overshoot? No worries! You can add a bit of water (or a touch of olive oil) if you find the mix a bit too dry when you are ready to roll. 
  • White: Incrementally add approximately 1/2 cup flour to form a smooth workable dough.
  • Brown: Combine with 1/4 cup carob, then incrementally add approximately 1/4 cup flour to form a smooth workable dough.

Tips: Keeping dough a touch on the wet/sticky side (not too much or it will be hard to roll and cut) helps pieces stick and join well when combined. Basic two-ingredient doughs like this, whether made with cream cheese, thick sour cream, yogurt, baby food, etc are all very soft when unbaked - good for joining the marbling but tricky for handling so keep your shapes simple. On the flip, they dehydrate beautifully! See tips below regarding dehydration. Adding an additional binder to the mix can help with unbaked handling, but most are detrimental to the white white of the sour cream mixture so we kept it basic for this batch (feel free to add and adjust the flour to suit).  


Marbling and baking: Separate the doughs into small pieces. Ensure a good distribution for variety and don't make the pieces too tiny, else your marbling will be muddy when rolled. Gather the pieces together and squeeze into a loose ball. Tips: You can split and keep some of your starting dough aside to add back in on a later re-roll to extend the marble-life. Since repeat reforming and rolling will muddy the marbling, cut your larger shapes first and the smaller-pieces from the gaps and any re-rolled dough. On a lightly floured surface, roll your dough and cut into shapes. Place on a prepared cookie tray and lightly brush the surface with a pastry brush or damp clean cloth to remove excess flour if/as needed. Bake for approximately 10-12 minutes depending on size and thickness. Cool before serving and storage.

Tips and Tricks
  • Underbake and dehydrate to keep whites whitest.
  • These treats had a great crispy crunch after being dehydrated post baking. Every time I use a sour cream base, I grizzle but then I take the finished treats out of the dehydrator and remember why this simple mix is still in my recipe list. They dehydrate beautifully into a snappy treat. For any baked treat, you can let them sit a while in the cooling oven before removing to get a little crispier or use a dehydrator and dry into a cracker-like crunchy biscuit.  I use a dehydrator.
  • Treats can be broken for smaller dogs, made bigger/smaller, or you can substitute simple balls for roll-and-cut treats. Keep an eye on your cooking time - the smaller the cookie, the shorter the baking time.
  • These treats can be frozen for longer storage. 

Hungry for more tasty treats?  See all of our recipes here. Remember, treats are for spoiling your pup in moderation. Some dogs have special dietary requirements and/or food allergies/intolerances. If you are ever in doubt, have a chat with your vet.


2 comments:

  1. Can I use regular sour cream or yogurt instead of thick to make these? Do I still need to add water?

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    Replies
    1. Hi there! If your sour cream or yogurt isn't thick (the type I use holds shape when spooned into a dollop - very thick), then the water may not be needed to get good flour hydration to form a dough for rolling/shaping. To adapt the recipe, you can increase the base cream/yogurt instead of thinning from a thick starter. You can try a straight up mix of runnier sour cream or yogurt with flour. My rough estimate would be around 1/2 cup for a similar treat mixture, but actual flour/carob quantity will depend on the consistency of your wets so you'll need to work incrementally and customise your mix. Hope that helps!

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