2 x 50g gelatine packets
2 or 3 cups of bird seed (smaller seeds work better)
Cookie Cutters, Straws, Ribbon or Twine
Bring water to boil in a small saucepan, add the gelatine packets and mix constantly until dissolved.
Add enough bird seed slowly to the gelatine mixture until the seed is fully coated and the mix has a crumbly consistency. Stir until well combined.
Leave to cool slightly.
Line a baking tray with baking paper and spray cookie cutters and paper with oil.
Carefully spoon seed mixture into the moulds and pack down firmly.
With a straw create a hole for the twine or ribbon to be threaded through later.
Refrigerate for a few hours or until moulds are firm.
Gently remove the cutters and thread a length of twine or ribbon through the hole to hang.