Recipes

AuthorKric8

Cranberry oatmeal cricket cookies

Yields1 Serving

 1 cup rinsed cranberries
 1 ¾ cups cups rolled oats
 8 oz plain flour
 ½ tsp baking soda
 ½ tsp salt
 4 oz unsalted butter, softened
 4 oz granulated sugar
 4 oz light brown sugar
 1 Large egg
 ½ tsp vanilla essence
 ½ cup dry roasted crickets (chopped)

1

• Preheat the oven to 160C and lightly grease two baking trays.
• Mix together the oats, flour, baking soda and salt.
• Separately beat the butter, sugar and eggs together until the mixture is light and fluffy.
• Join all remaining and separate ingredients and mix.
• Place dough in spoonfuls with a good two inches between them on the baking trays.
• Bake until they are golden and firm, between 10 and 15 minutes.
• Transfer to cooling racks and eat when cool.

Source: insectsarefood.com

Ingredients

 1 cup rinsed cranberries
 1 ¾ cups cups rolled oats
 8 oz plain flour
 ½ tsp baking soda
 ½ tsp salt
 4 oz unsalted butter, softened
 4 oz granulated sugar
 4 oz light brown sugar
 1 Large egg
 ½ tsp vanilla essence
 ½ cup dry roasted crickets (chopped)

Directions

1

• Preheat the oven to 160C and lightly grease two baking trays.
• Mix together the oats, flour, baking soda and salt.
• Separately beat the butter, sugar and eggs together until the mixture is light and fluffy.
• Join all remaining and separate ingredients and mix.
• Place dough in spoonfuls with a good two inches between them on the baking trays.
• Bake until they are golden and firm, between 10 and 15 minutes.
• Transfer to cooling racks and eat when cool.

Source: insectsarefood.com
Cranberry oatmeal cricket cookies
  
  
  

AuthorKric8

Ginger cricket sweets

Yields1 Serving

 20 pieces of crystallised ginger
 4 oz dark chocolate
 20 dry roasted crickets

1

• Cover a tray or a plate with grease-proof paper before you start .
• Slowly melt the chocolate on a low microwave setting or in a glass bowl above a saucepan of boiling water.
• Hold a cricket and a piece of ginger, dip it into the chocolate and let the excess drip off.
• Place it on the grease proof paper and leave to cool and harden.
• Then hold the chocolaty side and re-dip it into melted chocolate.
• Leave again to cool and store in a cool air-tight container.

Ingredients

 20 pieces of crystallised ginger
 4 oz dark chocolate
 20 dry roasted crickets

Directions

1

• Cover a tray or a plate with grease-proof paper before you start .
• Slowly melt the chocolate on a low microwave setting or in a glass bowl above a saucepan of boiling water.
• Hold a cricket and a piece of ginger, dip it into the chocolate and let the excess drip off.
• Place it on the grease proof paper and leave to cool and harden.
• Then hold the chocolaty side and re-dip it into melted chocolate.
• Leave again to cool and store in a cool air-tight container.

Ginger cricket sweets