Hogwarts Shortbread Biscuits
Welcome to the July Pinterest Challenge Blog Hop, hosted by My Pinterventures. The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen! This month, I chose to bake Hogwarts Shortbread Biscuits.
Ever since reading Harry Potter and the Order of the Phoenix, I’ve wanted to try the shortbread Professor McGonagall shares with Harry. I got some amazing cutters as a gift from my mom so I decided to give these a Hogwarts theme
In Harry Potter and the Order of the Phoenix, Professor McGonagall invites Harry to have a biscuit while in her office discussing Professor Umbridge. My understanding is that in Europe, a biscuit is what we call a cookie in the USA. Her reference is to a biscuit in a tartan tin, which immediately makes me think of Scottish Shortbread.
Shortbread is a surprisingly simple recipe with delicious results. Given that it only has a few ingredients, I feel you should use high quality ingredients to get the best results. I chose Kerrygold Pure Irish Butter as it is creamy and rich, perfect for standing out in these biscuits (cookies). (I am not affiliated with Kerrygold in any way, I just really love their butter).
Professor McGonagall: “You told her He Who Must Not Be Named is back?”
Professor McGonagall: “Have a biscuit, Potter.”
Harry: “Have – what?”
Professor McGonagall: “Have a biscuit. And sit down.”
— Exchange between Minerva McGonagall and Harry Potter, regarding a letter written by Umbridge[src]
Hogwarts Shortbread Biscuits Recipe
Shortbread cookies are a type of biscuit tradtionally made from one part sugar, two parts butter, and three parts flour. Shortbread cookies were sold at Florean Fortescue’s Ice Cream Parlour in Diagon Alley.
The details of the cutter didn’t show up as well as I had hoped. The raw cookie dough looked like it did in the Pinterest picture but when cooked it loses a lot of the image. They taste delicious. I will keep fiddling with the recipe to see if I can get that image to show better when cooked.
- 3 cups all-purpose flour
- 2/3 cup granulated sugar
- 20 Tbs. (2 1/2 sticks) softened salted butter, cut into 1/2-inch pieces
To make the cookies, in the bowl of a food processor, pulse the flour and granulated sugar until blended. Add the butter and process in short pulses, just until the ingredients form a ball. This may take 3-4 minutes.
Turn the dough out onto a lightly floured surface and shape into a ball. Place dough in the refrigerator for about 10 minutes.
Divide the dough in half and place a piece of parchment over the dough then roll it until about 1/8 inch thick.
Preheat to 325ºF. Line 2 large baking sheets with parchment paper.
Using the Hogwarts House cutters, cut out shapes and place them about 1/2 inch apart on the prepared baking sheets. Gather the scraps and refrigerate and repeat.
Bake the cookies, one sheet at a time, until they are no longer shiny, are just ivory colored and feel slightly firm to the touch, 15 to 18 minutes. Transfer the baking sheet to a wire rack and cool for about 5 minutes. Using a metal spatula, transfer the cookies to the rack to cool completely. Repeat with the remaining dough and scraps.
If you use unsalted butter, add 1/2 tsp. salt.
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