Recipe courtesy of Scholastic Corporation
Recipe courtesy of Scholastic Corporation
Watch how to make this recipe.
Luna’s Spectrespecs Cookies
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- Level: Intermediate
- Total: 2 hr 10 min (includes chilling time)
- Active: 1 hr
- Yield: 28 servings
Modeled by Luna Lovegood in Harry Potter and the Half-Blood Prince, Spectrespecs are colorful spectacles that allow the wearer to see Wrackspurts: invisible creatures that float in your ears and make your brain go fuzzy. The only thing these yummy cookies will make go fuzzy are your taste buds — with tingly delight. Enjoy with tea and your favorite magazine (we recommend The Quibbler).
- Level: Intermediate
- Total: 2 hr 10 min (includes chilling time)
- Active: 1 hr
- Yield: 28 servings
Ingredients
Cookies:
Frosting:
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Directions
- For the cookies: Put the flour in a food processor and dice in the butter. Blend until the mixture resembles fine breadcrumbs. Add the confectioners’ sugar and blend briefly to mix. Add the egg yolks and vanilla and blend to a smooth dough. Wrap in plastic wrap and chill for about an hour, until firm.
- Preheat the oven to 375 degrees F (190 degrees C/gas mark 5). Line two baking sheets with baking parchment. Print out the Luna’s Spectrespecs Template at 100% size and cut out the template. Roll out half the dough on a lightly floured surface to 1/8-inch (3 millimeter) thickness, reserving the remaining dough in the fridge. Slide onto one baking sheet.
- Place the template over the pastry and cut out the specs shape using a small kitchen knife, not forgetting to cut out the center circles. Cut out as many more shapes as you can fit on the dough. Carefully lift away the dough trimmings and chill these. Roll out and cut shapes from the reserved dough and trimmings until you have 28 pairs of specs.
- Bake the cookies for 10 minutes. Leave to cool completely, about 30 minutes.
- Melt 1/2 cup of the isomalt in a small nonstick skillet over medium heat, stirring frequently with a rubber spatula, until smooth and clear, 4 to 5 minutes. Stir in 1 drop of the pink food coloring and stir to combine. Spoon 1 teaspoon of the pink isomalt to the right lens of each pair of specs. Let cool. Place the remaining 1/2 cup isomalt in another small nonstick skillet. Repeat the same process but tint with 1 drop blue food coloring. Spoon the blue isomalt into the remaining left lens of each pair of specs. Let cool completely (the isomalt will harden as it cools), about 5 minutes.
- For the frosting: Using a whisk, beat together the egg white and confectioners’ sugar in a bowl, adding a dash of pink coloring. The mixture should thickly coat the back of a spoon. If too thick, beat in a drop of water. Use a fine brush to spread the frosting over the specs. Leave for a couple of hours, or overnight to set. Serve sprinkled with edible glitter.
Cook’s Note
If you have a 1 1/2-inch (4-centimeter) round cookie cutter, use this as a speedy way of cutting out the specs centers.
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