250 grams of spelled flour
2 cans of tuna in its own juice
Put the tuna with the juice and the eggs in a bowl and puree until a homogeneous porridge has formed. Then stir in the flour.
Spread the dough about 2-3 cm thick on a baking tray lined with baking paper and use a pizza cutter to roll into pieces of any size.
Bake at 180-190°C on the middle rack for 45 minutes. If you want the cookies to be harder and therefore last longer, simply leave them in the oven for an extra 10 minutes.