Make this sweet treat that the Coot Club would appreciate (no coots are harmed in the making of these edible nests).
You will need:
- 200g plain chocolate, broken into pieces
- 2 tbsp golden syrup
- 50g butter
- 75g shredded wheat
- Heat-proof bowl
- Saucepan of simmering water
- Metal spoon
- Mini chocolate eggs
- Silicon baking sheet or baking parchment
- Plastic tray which will to fit in your fridge (a baking tray or chopping board would work too)
What to do:
- Remove all the cream or brown eggs from the packet (these are the colour of coots eggs), you’ll need 36 eggs. Save the other colours for making Easter nests.
- Weigh the chocolate, butter and syrup into the heat-proof bowl. When the water has come to a simmer, remove from the heat and place the heat-proof bowl on top. Meanwhile, carefully break up the shredded wheat into long ‘twigs’. When the chocolate and butter have melted carefully stir in the shredded wheat with the metal spoon.
- Place the silicon baking sheet or baking parchment on the tray. Place dollops of the chocolate and shredded wheat mixture onto the baking parchment, push three of the eggs into each pile. Place in the fridge until completely set.
- As coots build their nests in water, the little piles of ‘twigs’ you’ve made are just the part of the nest which show above the water so you may want to make a a ‘watery’ base for you nests. You could try making water from paper or napkins or use the nests to decorate a cake, you could even try making a coot from icing or marzipan.
If not duffers…
Always ask for an adult’s permission and help when cooking.