How to

• In a big bowl mix all the wet ingredients: flour, starch, sugar, salt.
• Scrape the seeds from the vanilla bean and add them to the bowl.
• Mix all well, then add one egg at a time. You can use a mixer or do it by hand, it doesn’t make any difference.
• Slice the soft butter in small cubes, then add it to the dough.
• Work the dough until it’s smooth, then divide it in two parts. Take one part and divide it again in two parts.
• Take one smaller part and add 1 tsp (TEASPOON) of cocoa powder. Work the dough until smooth again.
• Take the second smaller part and add 1 tbsp (TABLESPOONS) of cocoa powder and repeat the kneading.
• You will therefore have 3 dough in 3 different shades. Cover them with a cling film, individually. Let them rest for 1 hour in the fridge.
• Remove the dough from the fridge and let them warm a bit up at room temperature for 10 minutes.
• Roll out the white layers very thin, approx less than 1 cm.
• With the two brown dough, make (a lot of tiny balls) and then spread them over the white layer. The smaller the bites, the cuter the final result.
• Cover with parchment paper and then roll out the brown bites so they all become one unique layer.
• Once you have your spotted rolled out crust, cur out cat shapes with a cutter.
• Place them onto parchment paper and bake at 170°C – 340°F for 12 minutes.