First, I boiled the crickets for two minutes in water with salt to ensure they were nice and clean.
Next, I strained the crickets, cooled them and let them dry on a cloth.
Then, I dry roasted them at 200 degrees Celsius for one hour, checking at 45 minutes to check crispiness. From there, I covered some with chocolate and made cricket flour in order to make...
The cricket taste is unfamiliar, but it isn't unpleasant. I will now move onto a savory cricket dish. Would you try these cricket cookies? Why or why not?