Rings are definitely not the most practical jewel for me who spends my days with my hands in pastry. But I’m sure you will understand that it was love at first sight when I saw Gemmyo‘s new kitten-inspired collection, Gemmiaou. I love the idea of cats, pearls and diamonds together, like in my Entre-chat ring. Even though I might not be able to wear it everyday, I surely can enjoy those lovely cat cookies!
Directly inspired by the Gemmiaou cats, I am pleased to present my own chocolate raspeberry cat cookie collection. I’m so happy with the result! You now understand what I wanted to make with my tutorial to make cookies cutter with a can ;-) Those cat cookies are a good example that inspiration can come from anywhere! I just had to immerse myself in the pastel colour world of Gemmyo and ideas came flowing! One of them was those cookies, exactly as you see them now.
I had a big crush on the raspberry buttercream. Since I realised that we could do make rhubarb buttercream I suspected it would work well with other fruits. And I was right: the taste is divine, the acidity of the raspberries comes to balance the sometimes-too-sweet buttercream, and the colour is just perfect without having to use any additional colouring. I can’t wait to use it on other cakes! Oh and also, it is insanely good with the chocolate cookies!
So if, just like me, you love cats, rings and chocolate, then you should fall for the Entre-chat ring and those chocolate-raspberry cat cookies!
Rest time:40 mins
Cooking time: 10 mins
For 10-12 cookie sandwiches
- 120g very cold unsalted butter, cut into small cubes
- 1 tablespoon neutral oil (like sunflower or grapeseed)
- 100g sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 large egg
- 30g cornstarch
- 45g unsweetened cocoa powder
- 150-175g flour
- 100g fresh raspberries (or thawed)
- 100g unsalted butter at room temperature
- 75g icing sugar + 2 tablespoons
- ½ teaspoon vanilla extract
- Kitten cookie cutters ( to see the tutorial [url: 2] make a cookie cutter [/ url] [/ i])
- Small 1cm and 3cm round cookie cutter for the paws
- Multi-coloured sprinkles
- Preheat oven to 180°C. Mix the butter, oil, sugar, vanilla and salt in the bowl of a stand mixer using the beater blade until smooth. Do not overbeat to avoid incorporating air which could cause the cookies to expand in the oven. Add the egg and mix just enough to incorporate. Add the cornstarch, cocoa and flour ([i]start with 150g and add the remaining 25g tablespoon by tablespoon if the dough is sticky) and mix until the dough comes together and does not stick to the sides of the bowl. Form a ball with your hands.
- Roll out the dough between to sheets of baking paper to 3mm thick. Cut out your cookies as close as possible to each other. Do not try to remove them from the baking paper, just put the dough as it is on cooking tray and refrigerate for 20 minutes.[I] If you cut cats with holes, remember to cut as many hollow ones than full ones. And cut small triangles for the cats noses[/i].
- After 20 minutes, you will be able to manipulate the cookies easily without deforming them. Spread them on a sheet of baking paper on a baking tray, leaving a small spacing between them. Bake for 8 to 10 minutes depending on your oven and the size of the cookies. The cookies are done when they appear dry and the edges begin to firm up but the center is still slightly soft. Let cool completely on rack before decorating.
- Blend the raspberries and filter. In the bowl of a hand mixer, beat the butter cut into small pieces at high speed with the beater blade until it becomes very soft. Add the icing sugar and vanilla and beat again at high speed for at least 5 minutes until fluffy.
- Then gradually add the raspberry sauce and beating at low speed until it is fully integrated. The mixture may tend to settle, then add 2 tablespoons of icing sugar, although scrape sides and beat on high speed for 2 minutes until smooth and homogeneous. Put your raspberry buttercream in the refrigerator for 10 minutes (no more) before use.
- Transfer the buttercream in a piping bag fitted with 4mm plain tip (Wilton #7). You can also cut the corner of a zip bag, but it will not work for small decoration items. Using the piping bag, lay the buttercream on a cooking before closing the sandwich with another one. For hollowed cats, smooth the icing flat with a spatula before closing the biscuit with a hollow biscuit. Cover the icing with sprinkle and add a small triangle for the nose.
- Use the rest of frosting to decorate the cookie sandwiches and the paws. Change the tip for a plain 2mm tip (Wilton # 3) and create small triangles on the ears and in the center the nose or circles on the paws. Fill a small bowl with sprinkle and dip the cookies in to coat with sprinkles.
- Let dry 15 minutes at room temperature and lay the cookies flat in an airtight container. Keep refrigerated for the icing to harden.
[Bague Entre-chat offerte par Gemmyo]