Makes

6 - 12

Baking Ingredients

To make shortbread:

  • 125g butter
  • 55g caster sugar
  • 180g flour
  • Dinosaur cutters (body and legs)

Decorating Ingredients

For a pink and white dinosaur:

  • 250g Renshaw Pink Ready to Roll Fondant Icing
  • 250g Renshaw White Ready to Roll Fondant Icing
  • 100g apricot jam (warmed)
  • Pre-baked dinosaur shaped biscuits (body and legs)
You can use a selection of Renshaw Ready to Roll Fondant Icing colours to create different looks for your dinosaur biscuits


Equipment:

  • Rolling pin
  • Palette knife
  • Dinosaur biscuit cutters (body and legs)
  • Star plunger cutters

Baking Instructions

  • 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

Decorating Instructions

  1. 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.
  2. Repeat with the White Icing.
  3. Use the star plunger cutter to cut small white stars. Place the white stars evenly over the pink base and then roll flat
  4. Use the dinosaur cutter to cut the body shape out.
  5. Brush the front of the biscuit with apricot jam and place the matching dinosaur shape onto the prepared biscuit. Lightly press down.
  6. Once dry assemble the dinosaur by slotting the body into the two biscuit leg pieces.

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