Tuna Wafers recipe

I make a lot of concoctions when it comes to dog cookies so I don't really take down measurements but these always go over well with any dog I've ever met, even picky ones. Cats might like it too. Ferrets, rats... Maybe?

Tuna Wafers:

One can of tuna fish in water, not oil.
Cream of tartar
Flour (enriched white is better for this, not wheat)
One egg
One lemon
Powdered milk
Rosemary dry
Parsley dry
Cinnamon powder, not sticks
Garlic powder (not fresh garlic)
Salt
Vinegar
Olive oil
Cheese optional
Teryaki Sauce optional

Preheat oven to 350 degrees

Okay, drain your can of tuna, set the water aside. Dump the tuna in a food processor along with one egg (we had jumbo on hand but I don't think it matters much on the size) and blend until it's very well blended, no chunks or pieces visible. It should liquefy. If it's not blending well, add a little bit of the tuna water at a time until it blends. If you would like to add some cheese, add it while blending. I used American. Also, if you want to use a little Teryaki sauce, add it now, like 1/4 teaspoon.

Pour into medium sized bowl. Add a couple of pinches of cream of tartar. This will make the wafers hard, which is important. Add a pinch of salt and like 1/4 a teaspoon of white vinegar. Apple cider might work but I never have it on hand. Squeeze in like a teaspoon of lemon juice. Sprinkle in a bit of cinnamon. Add a tiny bit of olive (preferably) oil. All of these will help preserve the treats so that they won't have to be stored in the fridge. More on that later...

Add like 1/2 cup of powdered milk. Add as much rosemary and parsley as you think would be a good amount, dry is important for even dispersal and you don't want to make the batter even wetter. Be generous with the garlic powder, like 1/8 a cup, I think. Mix.

I never use an exact amount of flour so just keep adding a little bit at a time until your mix is a little thicker than the consistency of pancake batter. I'm not sure but I think that whole wheat might make the wafers two "heavy". The white, I think, makes them more airy and crisp. Mix.

I always put a layer of foil on my baking sheets so I can just peel it off and toss it instead of scrubbing the baking sheet. Spritz it with some cooking spray.

With a regular teaspoon, scoop the spoon's amount of the batter and place it on the sheet. With the back of the spoon, spread it thin in an uniform thickness for even cooking and in a circle for presentation. Keep doing this until you have no more room on the sheet and about an inch between the circles. You may need to use more than one sheet.

I don't use exact cooking times so I cook them at 350 degrees until they start to turn a golden brown. Then I lower the heat to 150 degrees to dry them out. If you have a drying option on your oven like me, go for it. You don't need to have one though, just baking at the low temp will work.

Keep checking on them to see when they start looking and feeling crispy. If you're like me and people don't want you to dry things in the oven because it "wastes money", just set them out to dry in a cool, dry place. Keep them in a brown paper lunch bag so they can finish drying out and any moisture will evaporate into the paper. You can also fold a paper towel to line the bottom of the bag and sprinkle some corn or potato starch over it, then put in the wafers. These are fine to store in this set up, there's no need to refrigerate them.

I hope the recipe works and I hope your fluffies enjoy them!