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PAWDinkum Valentine's Heart Treat Recipe

We all know the way to someone's heart is through their stomach and let's be honest we all know a couple where the dog comes first and their partner comes second. If your relationship with your fur baby is stronger than any other's, Valentine's Day should never go on without sharing your love for them too.

While you shouldn't be sharing a romantic glass of wine or block of chocolate with them, PAWDinkum have got you covered with this ultimate Valentine's treat recipe for your little fur lover to make them feel extra special. 

These lovable treats will not only look after your pup's waistline but make their Valentine's Day extra special this year.

Recipe: Valentine’s Heart Treat

Makes: 8 large hearts
Preparation time: 5 minutes
Baking: 20 mins


280g 2 cups wholemeal flour
120g ½ cup unsalted peanut butter
2 free range eggs, lightly beaten
50 ml ¼ cup water


Turn on oven to 180°C
Line a flat baking tray with baking paper
Mix all the ingredients together until combined
Add water until it becomes wet enough to form a dough
Roll out with a rolling pin, dust lightly with extra flour if it sticks
Use a heart shaped cutter or preferred cutter and cut cookies out
Place on to the prepared baking sheet.
Bake for 20 – 25 minutes or until cooked through.

Stored in an airtight container, these will keep well for up to 2 weeks.

(After biscuits have been cooked and cooled completely)
Take 1 cup of Greek natural yoghurt powder,
Mix with enough water until smooth
Combined along with a few drops of your favourite natural food colouring.
Pour into a piping bag
Decorate treats allow icing to set hard – 30 mins

Who is PAWDinkum?

PAWDinkum is the brainchild of one of Australia’s most successful food stylists and recipe developers, Fiona Rigg. Fiona has set up a purpose built studio kitchen in Red Hill South, on Victoria’s beautiful Mornington Peninsula. Here her dog biscuits are hand-made using organic, local and the finest quality ingredients available. For more information, please visit

MEDIA RELEASE, 6th February 2019

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