What you’ll need:
4 Cups Birdseed for Songbirds
¾ Cup Coarse Whole Wheat Flour
1 Packet Unflavored Gelatin
½ Cup Hot Water
4 Tablespoons Corn Syrup
- Combine dry ingredients above in a large bowl and after the water is hot (I microwave for 1 minute), add the corn syrup to dissolve in the hot water. Pour the hot water/corn syrup
mixture over the dry ingredients and blend well to incorporate the wet to the dry ingredients.
- Having prepared the work surface with wax or parchment paper, get your favorite cookie cutter shape and spray the inside with non-stick baking spray. Laying the cookie-cutter flat on the prepared surface, press the above mixture into the cookie cutter and overpack getting it as full as you can. I take something that is flat and continue to press leaving a flat surface on the cookie cutter.
- Taking a chopstick or a drinking straw, put near the top of the cookie-cutter, pressing through to the bottom but leave it in the mold. Carefully lift the cookie cutter up and away from the chopstick or straw and repeat the same process for the next ornament.
- Remove the chopstick or the straw after 15 minutes and don’t disturb the ornament until the next day. I turn them over once leaving them to dry another 24 hours. I then dry them in a dehydrator or an oven that is on the lowest setting for at least 15-30 minutes to ensure the ornament is dry and to eliminate any mold forming.