Christmas Treats For You And Your Dog

Looking to add a couple of Christmassy bakes to your repertoire? In this blog, you’ll find two easy-to-make, mouthwatering festive treats. For you, a deliciously soft white chocolate and cranberry cookie. And for Fido, cranberry and apple sauce biscuits in the shape of gingerbread men!

Canine-Approved Cranberry and Apple Biscuits


(Makes roughly 12 treats)
200g rolled oats
1 egg
120g unsweetened apple sauce
150g unsweetened dried cranberries


1. Preheat your oven to 350°F/180°C/160° Fan/Gas Mark 4.

2. Line a baking sheet with greaseproof paper.

3. Blitz the rolled oats in a food processor until the texture resembles flour. 

4. In a mixing bowl, combine the egg and apple sauce.

5. Add in your oat flour and mix until the dough comes together.

6. Add the cranberries and mix until they’re evenly distributed.

7. Flour your work surface and roll out the dough until it’s about 1cm thick.

8. Cut out shapes using your favourite festive cookie cutters. Gather any scraps, re-roll, and keep cutting until you’ve used up all the dough.

9. Place the cookies on your prepared baking tray.

10. Bake for 15 minutes, then transfer to a wire rack to cool completely.

Cranberry and White Chocolate Chip Cookies


(Makes roughly 24 cookies)
170g unsalted butter
150g soft light brown sugar
50g granulated sugar
1 large egg
250g plain flour
1 tsp baking soda
¼ tsp salt
100g white chocolate chips
120g dried cranberries


1. Add the butter, light brown sugar and granulated sugar to a large mixing bowl. Using a handheld mixer or stand mixer, beat together on a medium speed until light and fluffy.

2. Beat in the egg, making sure to scrape down the sides of your bowl until everything is well-combined

3. In another bowl, mix together the flour, baking soda and salt. 

4. With your mixer on low speed, slowly add the dry ingredients to the wet until just combined. 

5. Add the white chocolate chips and dried cranberries, mixing them evenly throughout the dough. 

6. Cover the dough and chill in the fridge for 1-2 hours

7. When you’re ready to bake, preheat your oven to 350°F/180°C/160° Fan/Gas Mark 4 and line two large baking sheets with greaseproof paper.

8. Roll your dough into 24 equal balls and place onto the baking sheet with three inches of space between them. 

9. Bake for 12-15 minutes until the edges turn a light golden brown.

10. Allow to cool on their trays for five minutes before transferring to a wire rack to cool completely.