This recipe uses fresh herbs, which hopefully you`ll have growing in the garden. Dried herbs can also be used to replace one or all of the ingredients.

250g Buckwheat or Spelt Flour

Half a dessert spoon of softened coconut oil

If using fresh herbs, they need to be finely chopped before adding to the flour.

Parsley - fresh or dried, approximately 1 dessert spoon

Mint - fresh or dried, approximately 1 dessert spoon

Fennel - fresh or dried, approx. 1 dessert spoon

1 medium free-range egg- beaten

Half a small, grated apple

An optional quarter teaspoon of fennel seeds

50ml water

Baking tray

Rolling pin

A cookie cutter that is appropriate to your dog’s size.

Baking parchment to line the tray

How to:

Pre-heat your oven to 180c/ Fan 160c or Gas 4

Place the flour, seeds (if using), and finely chopped herbs into a large bowl and stir together. Add the softened coconut oil, beaten egg, and grated apple, and stir while slowly adding the water until the mixture forms a dough. Add a little more water if necessary. Knead for 2 minutes, then place the dough on a lightly floured surface.

Roll out to an even thickness, around a quarter of an inch thick. Then cut out with your chosen shaped cutter and put onto a baking tray, which is lined with baking parchment.

Place onto the middle shelf of a preheated oven and bake for around 20 minutes or until lightly golden. Lift out of the oven and leave to cool on a wire rack.

The treats must be completely cold before storing in an airtight container, or they will go mouldy. Use within 2 weeks, or alternatively, freeze and take out what you need each day. Frozen treats will need to be used within 4 months.

Caroline Hearn - Hedgerow Hounds

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