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.
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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.
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