Weekly Magic #14
written by Beezer Vablatsky
This is a newspaper created by Beezer Granger and Aloha. If you want to join please owl them! Enjoy reading! :)
Last Updated
05/31/21
Chapters
14
Reads
520
Magical Cooking (Recipes)
Chapter 5
Harry Potter Butterbeer Cookies Recipe
Ingredients:
Cookies
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- ½ cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon butter extract
Ganache
- 1/2 cup heavy cream
- 5.5 ounces butterscotch chips
Instructions:
1. Preheat the oven to 350° and line your baking sheets with parchment paper. Set aside.
2. In a medium bowl, combine together the flour and salt and set aside.
3. With your mixer, cream together the butter, powdered sugar, butter extract and vanilla extract until light and fluffy. Add all the dry ingredients and mix on low speed for about a minute. Wipe down the sides of the bowl and increase the speed to medium, and mix for another minute until a dough forms.
4. Scoop a tablespoon of dough, roll it into a ball and place on your baking sheet about 1 1/2 inches apart. You can use your thumb or the back of a teaspoon to make an indention in the cookie. Bake for 10 minutes. After 10 minutes, remove the cookies from the oven and immediately press down the indention a bit more to hold the ganache. Return the cookies to the oven and continue to bake for another 10 minutes. Transfer cookies to a wire rack to cool completely.
Ganache
While the cookies are baking make the ganache. In a bowl, place your butterscotch chips and set aside. In a small saucepan on medium heat, bring the heavy cream up to just before boiling. Remove from heat and pour over the butterscotch chips. Allow to sit for a minute or so and whisk until smooth. You need to allow the ganache to cool to room temperature before using.
Assembly
When the cookies have cooled transfer ganache to a plastic squeeze bottle or zip top bag to create a piping bag. Pipe the ganache into the center of each cookie. You can drizzle the top with additional ganache if you want. Allow the ganache to set up. You can even refrigerate or freeze them for faster setting time.
- Kylyn Cooper, head of interns, designer, and writer for Weekly Magic
Ingredients:
Cookies
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- ½ cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon butter extract
Ganache
- 1/2 cup heavy cream
- 5.5 ounces butterscotch chips
Instructions:
1. Preheat the oven to 350° and line your baking sheets with parchment paper. Set aside.
2. In a medium bowl, combine together the flour and salt and set aside.
3. With your mixer, cream together the butter, powdered sugar, butter extract and vanilla extract until light and fluffy. Add all the dry ingredients and mix on low speed for about a minute. Wipe down the sides of the bowl and increase the speed to medium, and mix for another minute until a dough forms.
4. Scoop a tablespoon of dough, roll it into a ball and place on your baking sheet about 1 1/2 inches apart. You can use your thumb or the back of a teaspoon to make an indention in the cookie. Bake for 10 minutes. After 10 minutes, remove the cookies from the oven and immediately press down the indention a bit more to hold the ganache. Return the cookies to the oven and continue to bake for another 10 minutes. Transfer cookies to a wire rack to cool completely.
Ganache
While the cookies are baking make the ganache. In a bowl, place your butterscotch chips and set aside. In a small saucepan on medium heat, bring the heavy cream up to just before boiling. Remove from heat and pour over the butterscotch chips. Allow to sit for a minute or so and whisk until smooth. You need to allow the ganache to cool to room temperature before using.
Assembly
When the cookies have cooled transfer ganache to a plastic squeeze bottle or zip top bag to create a piping bag. Pipe the ganache into the center of each cookie. You can drizzle the top with additional ganache if you want. Allow the ganache to set up. You can even refrigerate or freeze them for faster setting time.
- Kylyn Cooper, head of interns, designer, and writer for Weekly Magic
