Post by stace on Feb 16, 2013 3:59:22 GMT
So I thought, what the heck, it's raining. Why not make some Birdie Crackers. (Thanks to Nicola who inspired me with her post)
Here's the start of the mix.
I used a mix of approx:
3 tablespoons Budgie and Finch Crumble (like pellets but crumbly)
3 tablespoons Cornmeal
1 1/2 dessertspoons of Trill seed
1 dessertspoon Crushed Wheatmeal
1 dessertspoon Porridge Oats
1 dessertspoon flour (to help bind it)
1 raw egg
Crushed cooked eggshell
A good few splashes of oil and some real orange juice to mix it up.
Add just enough juice to bind it so you can roll into little balls. Like this:
Oil the tray or use lightly oiled baking paper. Flatten balls evenly so they are cracker thin with a fork (keep wetting fork between pressings)
Sprinkle a few seeds on top and just gently push them into the top of the crackers.
(You might be able to actually roll the balls in a little seed before putting on the tray. I didn't try that way this time.)
Bake in preheated 180C oven. Check them after just 4 minutes, though they may need 10 minutes. Depends on your oven and how thin you've made them. They do cook really quickly. Be warned.
You want them to cook enough to go hard and crunchy, but not to get too brown.
And the finished result....
Now I just have to see if they pass muster with His Majesty.
I'll let you know if I get the Nigella finger-licking gold star, or the big thumbs down.
Boo was a persistent pest trying to get at the raw dough, so I am feeling hopeful at this stage.
Here's the start of the mix.
I used a mix of approx:
3 tablespoons Budgie and Finch Crumble (like pellets but crumbly)
3 tablespoons Cornmeal
1 1/2 dessertspoons of Trill seed
1 dessertspoon Crushed Wheatmeal
1 dessertspoon Porridge Oats
1 dessertspoon flour (to help bind it)
1 raw egg
Crushed cooked eggshell
A good few splashes of oil and some real orange juice to mix it up.
Add just enough juice to bind it so you can roll into little balls. Like this:
Oil the tray or use lightly oiled baking paper. Flatten balls evenly so they are cracker thin with a fork (keep wetting fork between pressings)
Sprinkle a few seeds on top and just gently push them into the top of the crackers.
(You might be able to actually roll the balls in a little seed before putting on the tray. I didn't try that way this time.)
Bake in preheated 180C oven. Check them after just 4 minutes, though they may need 10 minutes. Depends on your oven and how thin you've made them. They do cook really quickly. Be warned.
You want them to cook enough to go hard and crunchy, but not to get too brown.
And the finished result....
Now I just have to see if they pass muster with His Majesty.
I'll let you know if I get the Nigella finger-licking gold star, or the big thumbs down.
Boo was a persistent pest trying to get at the raw dough, so I am feeling hopeful at this stage.
