for the cookies
- 175g unsalted butter, softened
- 200g caster sugar
- 1 egg
- 6-8 drops Natural Custard Flavour
- 1 tsp baking powder
- 275g plain flour, plus extra to dust
- 55g custard powder
- Pinch salt
for the icing
- 250g icing sugar, sifted
- 3 tbsp water
- Gel food colouring of your choice
- Sprinkles, sweets of your choice
- Cream together the butter and sugar in a large bowl until it is pale and creamy. Add the egg and custard flavouring then gradually stir in the remaining cookie ingredients until you have a smooth, stiff dough. Wrap the dough in clingfilm and chill in the fridge for about 1 hour or until it feels firm to the touch.
- Preheat the oven to 180°C/Gas 4.
- Remove the dough from the fridge and place on a floured surface. Knead gently to loosen the dough slightly then cut in half. Re-wrap one half in clingfilm and return it to the fridge whilst you roll out the other half ─ this makes the dough easier to handle and prevents it becoming too warm.
- Roll the dough on the floured surface to a thickness of about 5mm. Match the dinosaurs with their colour-coded legs and stamp out the shapes. Keep the correct legs with each dinosaur, laying them together on baking sheets. Repeat the process with the remaining dough. Bake for 8 ─ 10 minutes or until they start to brown at the edges. Remove from the oven, allow to cool then place on a cooling rack until cold. Remember to keep the correct legs with each dinosaur.
- To make the icing, put the icing sugar into a bowl and add the water a little at a time, beating well until it’s glossy and smooth and coats the back of your spoon. Add the colouring a little at a time using the end of a skewer until it reaches your desired shade. Spoon 1/3 of the icing into a piping bag with plain nozzle and outline each dinosaur body with a thin stripe of icing ─ avoid icing the legs as the cookie will not slot together. Allow this to dry for about 10 minutes then pour a few spoons of icing into the centre and let it run out to fill your outline. Burst any bubbles that form with a cocktail stick. Decorate with sweets and sprinkles then leave to dry completely. Put a little piped icing on the gaps in the legs and slot gently on to the body. Leave upright to set.