Make your snack time extra fun for you and your kids with this Dinosaur ‘Shortbread’ Biscuit, completely vegan friendly and almost too cute to eat! The frosting on these little guys is made from 100% natural ingredients - xylitol icing sugar & VPA's Beet-500 beetroot powder. (red colouring) making them kid friendly.
plant based recipe/ protein snack/ protein biscuits
These happy herbivore Dinosaur ‘Shortbread’ Biscuit are almost too cute to eat! Using a shortbread recipe, I substituted the butter for cashew butter to get a nutty, creamy dough that I could roll out & cut into my desired shape. The frosting on these little guys is made from 100% natural ingredients - xylitol icing sugar & beetroot powder (red colouring) making them kid friendly. There are so many decorating options available - sprinkles, edible eyes, popping candy, glitter go nuts!
This plant based recipe is made with VPA® Beet-500 beetroot powder.
225g cashew butter
90g xylitol icing sugar
200g wholemeal spelt flour
1 tsp vanilla essence
3-4 tbsp water or dairy-free milk (almond, oat, rice etc)
65g xylitol icing sugar
1/2 tbs water or dairy-free milk
1/2 tsp beetroot powder (for red colouring)
Preheat oven to 180ºC/350ºF.
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.
Using a low setting, gradually add the until dough is formed. Add another tablespoon of liquid if dough is too crumbly.
Tip the dough onto a floured worktop or silicone mat and gently knead until smooth.
Roll the dough to 0.5-1cm thick and cut into your desired shape. Transfer each biscuit to your lined baking tray.
Bake for 8-12 minutes depending on the thickness of your biscuit. It should be slightly golden brown.
Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
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!