1 Measure half the weight of fat to bird seed; use a hard fat such as suet, drippings, lard, or white vegetable fat. Melt the fat in a pan, stir in the seeds, then spread onto a baking tray to the same depth as the cutters. Cool slightly, then press cookie cutters into the mix.
Remove the filled cookie cutters and leave to set. To hang them, cut lengths of garden twine, make a hole at the top of each seedcake with a skewer, thread through and knot the twine.