Set the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
Line 2 baking sheets with a liner or baking parchment
Grate the cheese
Put the parsley and carrot in a processor and blitz until the pieces are very small OR Grate the carrot and chop the parsley very finely
For the Dog Biscuits:
Put the carrot, parsley, and cheese in a large mixing bowl and combine
Add the flours and mix well - It's easiest to use your hands
Drizzle the oil and water over the mixture, add the egg and use your hands to pull it all together into a dough.It will be smooth and not sticky. If it feels dry, add a little more water
Tip the dough onto a floured surface and roll out to ½ cm thickness. Use plenty of flour on your hands and rolling pin to avoid it sticking
Cut out the biscuits and put onto the baking trays. You will probably need to make two batches of two trays
Bake for 20-25 minutes, depending on size
Cool for a minute or two then turn onto a wire rack until completely cool.
Notes
Storage:
The dog biscuits will keep for at least two weeks in an airtight container