Ingredients (Makes about 20 biscuits)
Unsalted butter, softened 125 grammes (4oz)
Soft brown sugar 60 grammes (2oz)
Golden syrup 90 grammes (3oz)
1 egg lightly beaten
Plain flour 250 grammes (8oz) and Self-raising flour 30 grammes (1oz)
1 tablespoon ground ginger and 1 teaspoon bicarbonate of soda
Icing sugar, sifted 125 grammes (4oz)
Softened unsalted butter 40 grammes (1 ½ oz)
Assorted food colourings
1. Preheat the oven to 180°C /350°F (Gas mark 4). Line two baking trays with baking paper.
2. Using electric beaters, cream the butter, sugar and golden syrup in a large mixing bowl until light and fluffy. Add the egg gradually, beating well after each addition. Sift the dry ingredients over the butter mixture and mix with a knife until just combined. Combine the dough with your hands. Turn onto a well floured surface and knead for 1-2 minutes, or until smooth. Roll out on a chopping board, between two sheets of baking paper, to 5mm (1/4 inch) thick. Chill on the board for 15 minutes to firm.
3. Cut the dough into shapes with the dinosaur cutters. Press the remaining dough together and re-roll. Cut out shapes and place the biscuits on the trays. Bake for 10 minutes, or until lightly browned. Cool on the trays.
4. To make the icing, place the sifted icing sugar and softened unsalted butter in a mixing bowl and beat with a wooden spoon until smooth, adding 1-2 tablespoons water, if necessary.
5. Divide the icing among several bowls and add the food colourings. Spoon into small paper icing bags. Seal ends, snip the tips off the bags and pipe onto the biscuits. You can also use all sorts of cake decorations – jellies, sprinkles, etc).