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Chocolate Havanese

Ginger snap puffs


  • 1/3 cup skim milk powder (83ml)
  • 1/2 cup water (125ml)
  • 1/3 cup wheat germ (83ml)
  • 1 egg
  • 1 & 1/3 cup flour (210ml)
  • 1 tsp. ginger (5ml)
  • mixing and baking instructions

    In a small bowl, mix together flour, skim milk powder, wheat germ and ginger. In a measuring cup, whisk together egg with the water. Pour into dry ingredients and stir to make a soft dough. If needed, add a bit of flour or water to make dough workable. On a floured board, roll out to 1/4" thick. Cut out with small gingerbread cookie cutters or other holiday shapes. Place on a baking sheet sprayed with non stick spray. Bake at 400 degrees for 20 minutes. Cookies will puff up upon baking. Remove and cool on racks. If desired for a special holiday treat, lightly drizzle with melted carob, or ice with a dab of cream cheese just before serving.

    Note : NEVER use chocolate in any doggie treats, as it contains theobromine which is toxic to dogs.