- 250g unsalted butter, cubed and softened at room temperature
- 2 cups (250g) icing sugar
- 4 cups (500g plain flour), sifted
- 1 Tbsp Vanilla extract
- 60ml water
- 2 Tbsp strawberry jam
- 600g ready to roll black fondant
- Silver cachous for eyes
- Preheat oven to 200C (180C fan forced). Line two baking trays with baking paper.
- Place butter, vanilla and icing sugar into the mixing bowl of the stand mixer. Attach the flat beater and pouring shield (if available) and mix on speed 2 until incorporated. Increase to speed 6 and mix for 2-3 minutes or until very pale, light and fluffy. Scrape down the sides of the bowl regularly with a spatula.
- Add flour, a little at a time and mix on speed 1 until flour is combined into butter mixture. Do not over mix.
- Add water and mix on speed 1 until mixture just comes together. Remove dough and knead lightly. Cut dough in half.
- Roll out the first half of dough between two sheets of baking paper until 5mm thick. Cut out dough using a cat cookie cutter ( or your choice of halloween cutter ) and place on prepared trays 2cm apart to allow for spreading. Bake for 10–12 minutes or until golden. Transfer biscuits to a cooling rack. Repeat with remaining dough.
- Place jam in a small saucepan, heat over a low heat until warm.
- Roll out icing between 2 sheets of plastic cling film to 4mm thick, using the same cutter used for the cookies cut out a cat in the icing.
- With a pastry brush, brush a small amount of jam onto the cookie, place cut icing onto cookie, stud cachous into icing for eyes, repeat with remaining cookies.