How to use our Ice-cream Kits
- For Ice-cream: Measure 40g of ice cream mixture & 40ml of warm water
- For an Ice-lolly: Measure 20g of ice cream mixture & 40ml of warm water
- Let the water rehydrate the powdered ingredients for a minute
- Mix throughoughly, either by hand or for best results with a mixer.
- Freeze for over 6 hours
- (Optional) As the consistency is slightly different to cows milk ice cream it can come out of the freezer a bit harder. Where this equals a longer lasting treat, we recommend letting it melt a little before serving. Especially for fussier/older dogs
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How to use our Biscuit Kits
- Pre-heat oven to 170°C
- Add 1 egg to the biscuit mix
- Gradually add 2 tbsp of water to the mix (more as needed) and knead until a dough is formed
- Pop the dough in the fridge for 30minutes
- Roll out the dough and shape as desired
- Bake for 15-20minutes on greaseproof paper until golden Brown
- Suggestion when preparing the icing leave some powder in the packet (in case too much water is added)
(for icing containing kits)
- Prepare the icing gradually adding around 1-2tbsp of warm water (optional - add a little oil to prevent cracking)
- Mix thoroughly and ice the biscuits once they have cooled
- Allow icing to set & serve!
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How to use our Cake Kits
- Pre-heat oven to 170°C & Grease a 6″ cake pan (or prepare cupcake cases)
- Add 2 eggs to the cake mix
- Gradually add 2 tbsp of water to the mix - more as needed (include 15g of oil for a softer cake)
- Add baking powder sachet and mix thoroughly, batter consistency should be thick but pourable
- Pour into cake tin or cupcake cases
- Bake for 20-25 minutes at 170°C (10-15 minutes for cupcakes) ensuring the cake is cooked all the way through
- Suggestion when preparing the icing leave some powder in the packet (in case too much water is added)
- Prepare the icing gradually adding around 1-2tbsp of warm water (optional - add a little oil to prevent cracking)
- Mix thoroughly, ice and sprinkle the cake once it has cooled
- Allow icing to set & serve!