So it’s WAY past #totoroweek now, but I found this in my draft folder and thought what a shame I didn’t publish this! It’s actually closer to the date for this year, but I kept the scheduled date and hopefully everything below still makes sense!
I went with my favourite go-to brownie roll-out cookie recipe from smittenkitchen.com. They’re so easy to make and I love the thickness of them that gives you that nice soft chew when you bite into Totoro.
Howard ordered the Totoro cookie cutter for me from Amazon – surprisingly we haven’t been able to find one in Japan and neither have our relatives when they go travel. You have to be extra careful around the ears, but this dough holds together very well.
For the belly, I used the recipe from seriouseat.com‘s rolled sugar cookie. These could go as thin as you like since they puff up a bit after baking.
I don’t own cookie cutters for every size and shape, sometimes you have to improvise. Here I’m using the opening of a large piping tip to punch out the dough.
That’s right, I’m holding a Totoro belly there.
Stick them onto the chocolate dough and then bake as instructed at 350°F for about 10 minutes. Allow them to cool before you decorate.
I whipped up a tiny batch of vanilla royal icing. Got out my milk chocolate crispearls and got to work on the eyes, nose, and whiskers. After that, I dyed the royal icing black to create the belly marks (^^^).
I remember packing these Totoro cookies up in individual clear bags with twist-ties. Some very lucky colleagues at work go to eat (some said they would simply keep it as is) during their tea breaks.