With Passover just around the corner, why not make your dog his or her very own treats so they can join in the fun?
Making your four-legged family member their very own matzo is very easy – all you need is flour, water and a little time … 18 minutes to be exact.
According to kosher rules, matzo must be made within 18 minutes from the time the flour is first mixed with water to when it is baked. Beyond this point, the dough will begin to ferment and therefore rise or leaven, making the crackers unsuitable for the holiday. The time limit doesn’t leave much wiggle room, but it can be done (even if you’re not the quickest cook in the kitchen). It also adds a bit of fun to the baking.
- 200 grams of organic whole wheat flour
- 100 ml water
- Place a baking sheet on the top rack of the oven and preheat the oven to 480°F.
- Place the whole meal flour in a bowl and have your water ready in a jug.
- Once the oven has reached the required temperature, set a timer for 18 minutes.
- Pour the water into the flour and start the timer.
- Knead to form a stiff dough. If the dough is too dry, add additional water one tablespoon at a time. If the dough is too wet, add additional flour one tablespoon at a time.
- On a lightly floured table or work surface, roll the dough into a very thin rectangle. Using a fork to prick holes in the surface of the dough.
- Use a bone shaped cookie cutter to create matzo bones treats and place them on the baking sheet, careful not to break them.
- Bake until the surface of the matzo bones are golden brown, around three minutes.
- Flip the bones over and continue to bake until the second side is golden brown and crisp, three minutes.
- Remove to a cooling rack.
- If the timer goes off before all of the prepared matzo dough is baked, you will need to discard that batch and begin again.
- Store them in an airtight container
Happy Passover (Chag Pesach Sameach) and woof woof!