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Dinosaur Biscuits

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Baking ingredients

  • 125 g butter
  • 55 g caster sugar
  • 180 g flour

Decorating ingredients

  • 250 g Renshaw Pink Ready to Roll Icing
  • 250 g Renshaw White Ready to Roll Icing
  • 250 g apricot jam (warmed)

Instructions

Equipment:

Step 1

Rolling pin

Step 2

Palette knife

Step 3

Dinosaur biscuit cutters (body and legs)

Step 4

Star plunger cutters

Baking Instructions:

Step 5

Heat the oven to 190°C/375°F/gas mark 5

Step 6

Cream together the butter and sugar until it's nice and smooth then gradually stir in the flour to form a smooth paste

Step 7

Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes

Step 8

Knead the dough lightly and roll out to the desired thickness

Step 9

Use a dinosaur cutter to cut out your body shape, then cut out the legs using the leg cutters (2 per biscuit)

Step 10

Place the shapes on a greased and lined baking tray and bake in the oven for 15 to 20 minutes until pale-golden brown

Step 11

Remove from the oven and leave to cool on a cooling wire

Decorating Instructions:

Step 12

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.

Step 13

Repeat with the White Icing.

Step 14

Use the star plunger cutter to cut small white stars. Place the white stars evenly over the pink base and then roll flat

Step 15

Use the dinosaur cutter to cut the body shape out.

Step 16

Brush the front of the biscuit with apricot jam and place the matching dinosaur shape onto the prepared biscuit. Lightly press down.

Step 17

Once dry assemble the dinosaur by slotting the body into the two biscuit leg pieces.