One of my favorite bakes this Christmas. Tutorial from Sweet the Mi, and using the cutout cookie style. So much fun to draw out the totoro characters. If only I had more time to make more characters, such as oreo Snootball puffs…!
The hats were made with royal icing, frozen, but you can use white chocolate as well. I personally prefer royal icing as white chocolate tend to condense, or even melt, especially if you are transporting in hot weather.
|Totoro Cutout Cookies adapted from Sweet The MI
150g unsalted Butter (room temperature)
Black food coloring
1 batch of royal icing
|To make Totoro cookies
Beat room temperature butter with sifted powdered sugar together. Mix in the room temperature eggs. Add salt and vanilla extract and incorporate until smooth. Sift in flour and fold gently into batter.
Cut 1/3 of cookie dough and shape with rolling pin into a 2 cm log. Freeze.
Add black food coloring to the rest of the dough. With the rest of the dough, shape it around the frozen log. Brush with egg whites when sticking dough together. Wrap with saran wrap and form a totoro shape. Wrap and freeze for several hours.
The remaining dough is for totoro ears – roll into 2 thin logs and place on dough. Smooth the surface and freeze the dough log.
When ready, into even slices around 0.7 cm thick. Bake in preheated oven at 170 degrees for 15 to 20 minutes. Make sure that the edges don’t brown!
Draw on eyes, ears and designs using white chocolate
Make christmas hats using royal icing and allow to set. Place on each totoro to complete the Christmas look!