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APPLE & CHEDDAR CRACKERS

A gluten-free biscuit for pups who suffer from a wheat allergy. If you can’t access brown rice flour then white rice flour is just fine. These will keep in an airtight container for a week, or can be frozen for up to 3 months.

YOU WILL NEED

Cookie cutter

1 mug brown rice flour

½ mug grated apple

¼ mug grated Cheddar cheese

½ mug warm water

Makes 12+

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

2. Combine all of the ingredients in a bowl and mix well.

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

4. Cut out using any shaped cookie cutter and place on a non-stick baking sheet. Bake for 15–20 minutes until golden.