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PEANUT BUTTER, OAT & CHICKEN STOCK BONES

A firm favourite with Darcey and friends, but then again anything with peanut butter in it always is! You can store these in an airtight container for up to a week or pop any you don’t need in the freezer for up to 3 months.

YOU WILL NEED

Bone-shaped cookie cutter (or a round one works just as well)

1 mug wholemeal flour, plus extra for dusting

1 mug rolled oats

2 tbsp homemade peanut butter (see here)

½ mug warm chicken stock

Makes 12+

1. Preheat the oven to 180°C/160°C Fan/Gas 4.

2. Combine all of the ingredients in a bowl and knead well to form a dough (add a little water if it seems a bit dry).

3. Turn out onto a floured surface, roll out to about 5mm thick.

4. Cut out shapes with a cookie cutter, place on a non-stick baking sheet and bake for 18–20 minutes until golden.