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You are here: Recipes > Dinosaur Biscuits

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)


Prepare you equipment:

Step 1

You will need: Rolling pin, palette knife, dinosaur biscuit cutters (body and legs), plunger cutters

Baking Instructions:

Step 2

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

Step 3

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

Step 4

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

Step 5

Knead the dough lightly and roll out to the desired thickness

Step 6

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

Step 7

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 8

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

Decorating Instructions:

Step 9

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 10

Repeat with the White Icing.

Step 11

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

Step 12

Use the dinosaur cutter to cut the body shape out.

Step 13

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

Step 14

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

Step 15

Create a variety of dinosaurs with different colours, shapes and cutters.