Cat Butt Cookie Cutter Recipe

We recommend Nigella Lawson's popular 'Tree Decoration' recipe for our Cat Butt Cookie Cutters, as the recipe is designed for edible Christmas tree decorations, meaning the dough won’t spread too much during the baking process. This allows the shape detailing to be preserved. 

This is a pawfect recipe for Christmas, because the dough is flavoured with cinnamon and cloves, giving it a distinctive gingerbready taste.

For the Biscuits:

 

300g plain flour/ 2 cups all-purpose flour

Pinch of salt

1 tsp baking powder

1 tsp ground cinnamon

¼ tsp ground cloves

100g soft butter/ 1 stick (8 tablespoons) soft butter

100g soft dark brown sugar/ ½ cup soft dark brown sugar (firmly packed)

2 large eggs, beaten

4 tbsp/ ¼ cup runny honey

 

For the Icing & Decoration:

 

300g/ 2 cups instant royal icing sugar (made to packet instructions)/ 2 cups confectioners' sugar and 2 tablespoons meringue powder

Water (as required by icing packet)

Method: 

1. Make the Dough: Combine the dry ingredients (flour, salt, baking powder, spices, pepper) in a food processor (or bowl if mixing by hand). Add the butter and sugar, then the beaten eggs and honey to form a soft, not sticky, dough.

2. Chill: Form the dough into two discs, wrap well, and chill in the fridge for at least 30 minutes, or preferably overnight.

3. Roll and Cut: Roll out the chilled dough on a floured surface to about 5mm (¼ inch) thick and cut out shapes using cookie cutters.

4. Bake: Arrange the shapes on lined baking sheets and bake at 170°C (350°F) for about 20 minutes, until the underside is no longer doughy.

5. Decorate: Once the biscuits are completely cool, prepare the royal icing and decorate them as desired with sprinkles.