Dinosaur ‘Shortbread’ Biscuits

Directions

1. Preheat oven to 180ºC/350ºF.

2. In a large bowl or stand mixer, cream together cashew butter & icing sugar until light and fluffy. Add vanilla essence and three tablespoons of water or dairy-free milk.

3. Using a low setting, gradually add the until dough is formed. Add another tablespoon of liquid if dough is too crumbly. 

4. Tip the dough onto a floured worktop or silicone mat and gently knead until smooth.

5. Roll the dough to 0.5-1cm thick and cut into your desired shape. Transfer each biscuit to your lined baking tray.

6. Bake for 8-12 minutes depending on the thickness of your biscuit. It should be slightly golden brown.

7. Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer to a cooling rack to cool completely. 

8. Frosting: Mix 65g xylitol icing sugar, 1/2 tbs water or dairy-free milk, and 1/2 tsp beetroot powder together. Using a small spoon, cover each biscuit using the back of the spoon to carefully spread the frosting. Decorate with edible eyes & sprinkles. Allow up to 15 minutes to set. Store in an airtight container on the bench. Enjoy!