We at Birds on the Brink Sanctuary are putting the finishing touches on Chef Fiona’s Bird Treats Cookbook, but we thought you might like to see another preview. And maybe surprise your bird companion with a holiday treat! Yum. Enjoy.

Holiday Bird Treat

Fiona says: “You might think this is the same recipe as the Parrot Seed Cookie Treats. But it isn’t!”

 Ingredients

½ stick butter, softened

2 T millet or safflower seed

2 eggs

2 cups whole wheat flour

¼ C almond butter

½ stick butter, softened

2 T millet or safflower seed

2 eggs

2 cups whole wheat flour

¼ C almond butter

½ C shaved cheddar cheese

½ C shaved cheddar cheese

Instructions

Preheat oven to 350 degrees F

Mix softened butter, seeds, and almond butter in a small bowl. Add the eggs and mix well. Slowly add flour until dough is firm but moist.

Put mixture between 2 pieces of lightly floured parchment paper and roll out ¼ – ½ inch thick using a rolling pin.

Remove parchment paper and with a cookie cutter, cut into shapes.

Place cookies on a cookie sheet and top with shaved cheddar cheese.

 Bake at 350 degrees for 5 – 8 minutes or until golden brown.

Remove from oven and let them cool.

 

IMPORTANT NOTICE: HAPPY DAYS!!! Birds on the Brink Sanctuary will be reopening again on Saturday, May 30, 2020. From then on, we'll be open every Saturday from 11am - 3 pm.

In the meantime, follow us on Facebook to keep up with the birds and the latest happenings
at the Science and Discovery Center.