I’m not a great cook and so there is a certain irony in the fact that I’m presenting this blog about cooking eagle cookies that Jack, Anna and the rest of the team put together as an activity for our junior magazine Bird Life.

I regularly get magazine envy when I see all the fun the guys are having with the youth mags and all the terrific activities they come up with (and of course have to do themselves to make sure they work....). They don’t know about this deep seated jealousy, so my confession is now here for all to see and I feel a weight is off my mind.

I’m pretty confident Nature’s Home readers would love to be getting involved in some of the make and do fun, so we're going to start sharing some of the nature-based fun from the youth mags on the blog, starting, this week, with showing you how to make half a dozen of these hilarious, and tasty, treats.

What do you need?

You need this little lot to make 12-15 mini cookies:

  • 100g caster sugar
  • 100g unsalted butter, softened
  • 150g self-raising flour
  • 1 tbsp golden syrup
  • 50g milk chocolate chips
  • 12-15 marshmallows
  • 100g milk chocolate, melted
  • Dark and milk chocolate strands
  • Cashew nuts
  • Flaked and whole almonds
  • Chocolate spread
  • Wooden skewers


1. Preheat the oven to 200ºC/Gas Mark 6. Line two baking sheets with greaseproof paper.

2. Cream together the softened butter and caster sugar in a bowl. Add 75g of the self-raising flour and the golden syrup, then mix to combine. Add the remaining self-raising flour and finally the milk chocolate chips.

3. Roll small balls of the cookie dough between your hands, then place them with plenty of space between them on the baking trays.

4. Bake in the oven for 7-8 minutes, or until golden brown. Remove and allow to cool slightly, then carefully transfer to a wire rack to cool.

Making your eagles

1. Place each marshmallow onto the end of a wooden skewer. Dip each one into the melted chocolate, then roll in the chocolate strands. Allow the chocolate to cool and set.

2. Spoon a small amount of chocolate spread on the top of a cookie, then place almonds around the edge of the cookie for the collar. Place a chocolate covered marshmallow on top.

3. Make a small slit in the marshmallow and push in a cashew for the beak. Add two small almond flakes for the eyes, attached with a dab of chocolate spread. If you like, add some small dots at the centre of the eyes.

So, there you have it. It sounds pretty straightforward even to me and just look again at the end result. These splendid images are by Secret Studios. Perfect for that April garden party to impress all your friends, or even the RSPB's exciting new Bake for Nature

These splendid eagle cookie images are all by Secret Studios.