Uploaded by Renshaw Baking
- 125 g butter
- 55 g caster sugar
- 180 g flour
- 250 g Renshaw Pink Ready to Roll Icing
- 250 g Renshaw White Ready to Roll Icing
- 250 g apricot jam (warmed)
Dinosaur biscuit cutters (body and legs)
Star plunger cutters
Heat the oven to 190°C/375°F/gas mark 5
Cream together the butter and sugar until it's nice and smooth then gradually stir in the flour to form a smooth paste
Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes
Knead the dough lightly and roll out to the desired thickness
Use a dinosaur cutter to cut out your body shape, then cut out the legs using the leg cutters (2 per biscuit)
Place the shapes on a greased and lined baking tray and bake in the oven for 15 to 20 minutes until pale-golden brown
Remove from the oven and leave to cool on a cooling wire
Knead the Pink Icing on a clean, dry surface until pliable. Dust surface with a little icing sugar if required and roll out the icing to your desired thickness.
Repeat with the White Icing.
Use the star plunger cutter to cut small white stars. Place the white stars evenly over the pink base and then roll flat
Use the dinosaur cutter to cut the body shape out.
Brush the front of the biscuit with apricot jam and place the matching dinosaur shape onto the prepared biscuit. Lightly press down.
Once dry assemble the dinosaur by slotting the body into the two biscuit leg pieces.