Chomping Cheese Crunchies

Chomping Cheese Crunchies


  • 100g (3½ oz) chopped almonds
  • 100g (3½ oz) roughly chopped hazelenuts
  • 150g (5 oz) grated Emmental Cheese
  • 4 eggs
  • 550g (1lb 3oz) buckwheat flour
  • 1 tbs honey
  • water and flour as requiredchomping cheese crunchies

Toast the almonds and hazelnuts in a non-stick pan, without oil or fat, until light brown. Remove from the heat to cool.

Knead the nuts in with the remaining ingredients to form a smooth dough. If required add a little more water or flour, depending on whether the dough is too dry or too moist

Preheat the oven to 160°C (320°F). Line a baking sheet with baking parchment.

On a floured surface, roll out the dough to about 1cm (½ inch) thick. Using a pastry wheel, or knife if you haven’t a pastry wheel, cut into rectangles about 2cm x 5cm (¾ inch x 2 inches) in size.

chomping cheese crunches

 Place the biscuits on the baking sheet. Bake for 1 hour. Turn off the heat and let the biscuits dry for another hour in the oven. Store in a paper or linen bag, they should keep for about 4 weeks.

As with all our recipes, please make sure that your dog is not allergic to any of the ingredients. 


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