Gingerbread Dinosaur Cookies & Biscuits - Best Recipe & Icing

Posted on May 14, 2015 by Alice Whish | 1 comment

Dinosaur Cutters and Dinosaur Cookies with Recipe

   

Dinosaur cookies using a gingerbread recipe - see below.

The trickiest part is getting the cookie to drop out of the cutter without breaking the head or the tail. 

Trips and Tricks.

1. use a gingerbread recipe or similar leave any bicarb soda or baking powder out.

2. use plain flour

3. turn the dough onto plastic wrap or baking paper and then leave it in the fridge for 30 minutes

4. once cool cut slabs of dough and rolling it out to take just one shape at a time and use a chop stick or similar to help pock the dough out of the shape at the head and tail.

5. bake at a lower heat than usual 170 and for longer so that dinosaurs retain their shape

6. use icing bottles or disposable bags for icing

 

Gingerbread Dinosaurs

125g butter

100g (1/2) cup brown sugar

125ml (1/2) cup golden syrup

1 egg yolk

375g (2 1/2) cups plain flour

1 Tablespoon ground ginger

1 teaspoon of ground cinnamon

1/2 teaspoon ground cloves

Cream the butter and sugar add golden syrup and egg yolk beat, add the flour and spices turn out onto plastic film or oven bake paper and wrap up and refrigerate for 30 minutes. Then cut slabs and roll each one out to 5mm thick or thicker. Bake at 170 for 15-20 mins until a little soft but not squishy.

       

Ice with royal icing

1 egg white whisked till it thickens

1/2 to 2 cups (320)g of sifted pure icing sugar

Lemon juice to flavour

Beat the egg add the sugar and lemon and colour. If you don't have icing bags or bottles use small ziplock bags and cut one corner. You can even melt the choc chips in one of these and sit the plastic bag in a cup of warm water and ice away. 

 

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