1 cup wheat free (gluten free) plain flour
1 tbsp honey
1 cup peanut butter (xylitol free)
1 tbsp water
2 tbsp peanut butter
1 tbsp honey
1 cup corn flour
1 tbsp warm water
This makes approximately 12 cookies (depending on the size of your cutter).
Preheat the oven to 180 degrees celsius and line a baking tray with greaseproof paper.
Start by combining the flour and the egg in a mixing bowl.
Add the peanut butter and honey into the mixture and continue to mix until fully combined.
Finally add the water and start to knead together to form a thick dough.
At this stage, if it is too sticky or not combining, add a tbsp more flour to the mixture and keep at this rate until the dough starts to firm.
Put to one side and grab your rolling pin. Make sure to flour the surface and your rolling pin so that it will not stick or tear.
Roll the mixture out to be around 2cm thick then cut with your designated cutter.
Add to the baking tray and place in the oven for around 20 minutes.
Depending on the size of your cookie, the baking time may be shorter so keep an eye on them so that they do not burn. They need to be a nice golden colour before they can be removed from the oven.
Once cooked, set to one side to cool.
TO MAKE THE ICING:
Add the peanut butter and honey to a microwavable bowl.
Place in the microwave at 10 second intervals until fully melted.
Once melted, add the cornflour and mix until it reaches the consistency you desire.
If you want it to be more runny, add the water at minimal intervals.
If it needs thickening, add more corn flour gradually until it is at the correct consistency.
This is the stage you can add the desired food colouring.
Research has been made and it states that food colouring is safe for canine consumption the same as it is safe for human consumption. I would suggest a paste where you only need to use a tiny amount.
7. This is where you can add the icing to your cookies.