Owl Cookies
The Owl Cookies from Spoonsparrow are made with little sugar and therefore make a healthy sweet treat for children.
Ingredients
- 400 g cashews
- 200 g almonds
- 50 g almonds (for the beak)
- 200 g hazelnuts
- 50 g buckwheat
- 30 g rolled oats
- 120 g date paste or date syrup
- 100 g maple syrup
- 0.5 tsp Ceylon cinnamon
- 0.5 organic orange (zest and juice)
- 100 g currants
Instructions
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1.
Grind the nuts, seeds, buckwheat and oats finely in a food processor. In a bowl combine the date paste, maple syrup, cinnamon, orange zest and orange juice to form a firm smooth dough. Roll out between sheets of parchment paper to 3–4 mm thickness and cut out circles with a cookie cutter.
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2.
Place the circles on two baking trays lined with parchment paper. Shape small balls from the remaining dough for the eyes and press them onto the circles; place one currant on each as a pupil. Press lightly and insert one almond into each circle as a beak. Use a fork to indent claw‑like marks around the lower edge.
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3.
Bake the owl cookies in a preheated oven at 60 °C (fan 40 °C; gas: level 1) with the door slightly ajar for 7–8 hours, or dry them in a dehydrator at 42 °C for 9–10 hours. Let the cookies cool before serving.
