Step 1

Line 2 baking sheets with parchment paper or a silicone mat.

Step 2

Beat together the butter and sugar in a large bowl until smooth and spreadable.

Step 3

Add the and mix until just combined. The dough should be slightly sticky, but soft and easy to handle.

Step 4

Pinch off two 1¼-ounce (35 gram) pieces of dough and set aside the remaining larger piece. Mix orange food dye into one of the small pieces and cocoa powder into the other.

Step 5

If the dough feels too warm or soft, wrap it in plastic wrap and chill it in the fridge for 15 to 30 minutes until firm enough to roll out.

Step 6

Turn the dough out onto a well-floured surface and roll the large plain piece of dough out to around 1/4-inch (5 millimeters) thick. Press in pieces of the orange and brown dough all over randomly, then roll out again until around 1/6-inch (4 millimeters) thick. Cut out cat shapes using cutters, then transfer to the prepared baking sheets. You will have some leftover dough, so press this together and roll out again, being careful to prevent the colors from merging too much.

Step 7

Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Meanwhile, preheat the oven to 325 F.

Step 8

Bake for 10 to 12 minutes until just ever so lightly browned at the edges. Leave to cool for 10 minutes on the baking sheets, then carefully transfer to a wire rack to finish cooling. Store in an airtight container for 1 to 2 weeks.