Sardine & Oat Dog Cookies

Parmesan-Crumbed Lamb Cutlets
  • 270g Sardines in oil
  • 300g Oats
  • 60g Wholemeal Flour
  • 50ml Stock (any stock will do, chicken was used to prepare the following recipe)
  • Dash of Olive Oil (to add moisture if the mixture is too dry)


Preheat your oven to 180C, for those with an AGA we encourage you have your baking oven prepared ahead of time.

Prepare a large baking tray and line it with some baking paper. This would be a great time to utilise your Bake O Glide along the base of your AGA Delamere Portmeirion Baking Tray. By using this tray you can easily slide your dish into the oven linings of the AGA.

Place your sardines in a large bowl, oil included, and mash them up with a fork.

Add flour, oats and your stock of choice and mix until everything until it’s nicely combined. If your mixture is too dry add a dash of olive oil for added moisture.

Once your balls have been formed, move them onto your worktop and roll them out until the mixture is about 1cm thick.

Use a cookie cutter to cut out the doggy cookies and place them onto the earlier prepared baking sheet. They do not grow to any real extent so you don’t have to worry about spacing them out too much.

Pop your cookies into the preheated oven and bake for around 25 minutes, or until golden in colour and firm to the touch.

Remove from the oven and allow them to cool completely before serving.

Recipe and Images by Bark Time

Original Recipe