Recipe courtesy of Scholastic Corporation
Recipe courtesy of Scholastic Corporation
Watch how to make this recipe.
Hogwarts Stained-Glass Windows
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- Level: Advanced
- Total: 2 hr 30 min (includes chilling and cooling time)
- Active: 1 hr 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 443
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 5 g
- Cholesterol
- 64 mg
- Sodium
- 67 mg
These cookies are inspired by the beautiful window in the prefects’ bathroom, located on the fifth floor of Hogwarts (and available only to prefects). Melted hard candies are what give these treats their stunning stained-glass effect. And if you’re feeling particularly adventurous, you can even try adding a mermaid. Just keep your fingers crossed Moaning Myrtle doesn’t show up and ruin your fun!
- Level: Advanced
- Total: 2 hr 30 min (includes chilling and cooling time)
- Active: 1 hr 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 443
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 5 g
- Cholesterol
- 64 mg
- Sodium
- 67 mg
Ingredients
Gingerbread Cookie Dough:
To Decorate:
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Directions
Special equipment:
Hogwarts Stained-Glass Windows Template; a large paper or plastic bag; a small paper or plastic piping bag- For the gingerbread cookie dough: Put the flour, baking powder, salt, ginger, cinnamon, and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture looks like breadcrumbs. (Alternatively, blend the ingredients together in a food processor.) Add the egg yolk, sugar, and black treacle or molasses and mix to a smooth, firm dough. Wrap in plastic wrap and chill for about 30 minutes until firm.
- Meanwhile, line a baking sheet with parchment paper. Print out the Hogwarts Stained-Glass Windows Template to 100% size. Cut out the template.
- Thinly roll out the dough on a lightly floured surface and cut around the outside of the template. Carefully lift the windows to the baking sheet. You should have enough dough for 6 cookies.
- Cut out the 6 window sections, making sure you cut right into the corners. Carefully lift out these pieces of dough. You might be able to make 1 or 2 more cookies from the dough trimmings, but if you do, you’ll need extra candies and chocolate for decorating. Chill the cookies while you prepare the candies and preheat the oven to 375 degrees F (190 degrees C/gas mark 5).
- Unwrap the candies and space slightly apart in a large paper or plastic bag (see Cook’s Note). Tap each candy firmly with the end of a rolling pin to break into smaller pieces. Bake the cookies for 8 minutes.
- Use your fingers to arrange the candy pieces into the spaces within the cookies. Take care not to touch the baking sheet as it will be hot. Return to the oven for about 5 minutes until the candies have melted to fill the spaces. Leave to cool on the baking sheet.
- Melt the chocolate: Place the white chocolate chips in a heatproof bowl and rest the bowl over a small pan of very gently simmering water until the chocolate starts to melt. Continue to heat the chocolate, stirring frequently until completely smooth with no lumps remaining. Alternatively, microwave on medium power, in short spurts, stirring frequently until smooth.
- Place in a paper or plastic piping bag. Snip off a small tip from the bag so the chocolate flows out in a thin line. Use the chocolate to pipe over the cookies as shown in the photograph. You might want to practice on a piece of paper first. Leave to set in a cool place for at least 30 minutes before serving.
Cook’s Note
If it’s warm or humid, separate the candy colors before crushing to prevent them from sticking to each other. Don’t like gingerbread? This recipe works just as well with sugar cookie dough, in which case you might prefer to use milk chocolate instead of white for the decoration to contrast with the window frames!
