Kicking off Totoro Week with a little Halloween inspiration! I've always loved black sesame in sweets, and these cookies are no exception. And yes - Totoro Week is a thing. My creative Insta pals Steph (I Am a Food Blog) and Lyndsay (Coco Cake Land) dreamed up this totoro-lly awesome week, which occurs on the last week of October. Join in on the fun with the hashtag #TotoroWeek on Instagram.
BLACK SESAME COOKIES
Makes 38 mini Totoro cookies
- 230g butter (room temperature)
- 1/2 cup caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 3/4 cup black sesame powder
- Royal icing
- Gel food colouring
- Piping bags
1. Cream butter and sugar until light and fluffy. Add in egg and vanilla until incorporated, then gradually add in sifted flour and black sesame powder mixing on low speed until just combined. Shape into 2 discs, wrap in cling wrap and refrigerate for at least 30 minutes.
2. When dough has chilled, pre-heat oven to 175˚C. Roll out dough between two pieces of parchment paper, and cut out using a Totoro shaped cookie cutter. Transfer onto a lined baking tray, and place in freezer for 10 minutes before baking.
3. Bake for 10-12 minutes, or when edges begin to slightly brown. Cool completely before decorating.
4. While the cookies are cooling, dye the icing with gel based food colouring. Some of the colours will need to be thicker consistency than others. Below is a guide.
Flooding consistency icing: grey, white, orange, green.
Stiff consistency icing: black, orange, yellow, brown.
5. Decorate! See below for the step-by-step for each design.
Note: If you don't like your cookies too sweet, you can skip the step of the grey icing base, and also use matcha cookies as the base for Frankenstein Totoro.
1. Pipe the top half of the cookie with grey icing. Dry for 30 minutes.
*NOTE: For the pumpkin 'hat', shape dough into a small ball and stick to cookie before baking.
2. Add pumpkin base with orange icing, and white base for the eyes.
3. Using a thicker consistency orange icing, add on the pumpkin details. Pipe on facial features with black icing.
4. Add a little brown stalk onto the pumpkin hat, and a face to the pumpkin.
1. Pipe the Totoro base with grey icing. Dry for 30 minutes.
*NOTE: For witch hat, use a small triangle cookie cutter to cut out the hat, then stick to the cookie before baking.
2. Add the hat, eyes and belly. Pipe on the top of the broom with thick consistency icing for the texture of straw.
3. Add on broom stick and facial details.
4. Pipe the triangles on Totoro's belly, and the strip on the hat.
1. Pipe the base of the cookie with green icing. Dry for 30 minutes.
2. Add white base for the eyes and belly. Wait for outer layer of icing to dry.
3. Pipe triangles on the belly, and facial details.
4. Add small scar marks with black royal icing.
1. Pipe the base of the cookie with grey icing. Dry for 30 minutes.
2. Add white base for the eyes, and a few white strips.
3. Pipe on the facial details with black icing, and add extra white strips of icing.
4. Add final touches of strips, some layering over the previous ones.
ROUND UP FROM THIS YEAR
Lyndsay made this adorable Matcha Frankenstein Totoro Cake! Definitely a matcha made in heaven!
Em made Tamagoyaki Totoros in a rice cooker! Um what? Tamagoyaki is one of my all time favs, so I will definitely be trying these out.
Syl's divine Totoro rice krispie treats have me salivating (though I don't know if I could bear to eat these cuties)!
Sushi AND Totoro? Yes please! These Totoro Inari by Steph honestly just make me so happy :)
Oh my ghourd, how magic are these Totoro Pumpkin Cheesecake Bars?
Soot Sprite Chocolate Sparkle Cookies - These sweet little morsels are just too sweet. Steph, you smart cookie!
If you make anything Totoro related, or try out any of our recipes, don't forget to use the hashtag #TotoroWeek to show us your creations!