For today, I'm sharing these Totoro melt in your mouth cookies. This long overdue recipe is from last year. I made a few variation of german cookies and this one was one of them.
Totoro was coloured grey using black sesame and Susuwatarti (black soot) was coloured black using charcoal powder.
If you like black sesame, you will like this cookie. However, if you don't, I suggest you colour the dough grey using charcoal powder or black colouring instead, so you won't get the taste of black sesame. IT likes the cookies but LT prefers the plain version, without black sesame.
If you can't get hold of charcoal powder, you can replace with dark cocoa powder or black colouring.
TOTORO GERMAN COOKIE RECIPE
50g icing sugar, sifted
125g potato starch
80g cake flour
1 tbsp toasted grounded black sesame
1 tsp charcoal powder
- Beat butter and icing sugar till light and fluffy.
- Sift in potato starch and flour, mix till a soft dough is formed.
- Divide dough into 3 portions, around 300g, 50g and 20g. Colour 300g of it using black sesame. Colour 20g of it using charcoal powder. Leave the 50g plain. Wrap the dough separately with cling wrap and refrigerate for half an hour.
- Take the grey dough, mould into balls and flatten them a little.
- Take the grey dough dough and roll into two small balls, flatten them a little into ovals and place on the top of the cookie.
- Use white dough to mould out Totoro's eyes and tummy.
- Add water to the black dough a little at a time till you get a paste that you can use to draw. Fill in a pipping bag and pipe out Totoro's eyes.
- Pipe out the inverted "V" on Totoro's tummies.
- Bake cookies at 140 degrees celcius for around 20 minutes. To prevent cracking, please place at the middle to low rack and insert an empty tray above it.