‘Come an’ see what I’ve bin growin’,’ said Hagrid, as Harry and Hermione finished the last of their tea.
In the small vegetable patch behind Hagrid’s house were a dozen of the largest pumpkins Harry had ever seen. Each was the size of a large boulder.
‘Gettin’ on well, aren’t they?’ said Hagrid happily. ‘Fer the Hallowe’en feast … should be big enough by then.’
‘What’ve you been feeding them?’ said Harry.
Hagrid looked over his shoulder to check that they were alone.
‘Well, I’ve bin givin’ them – you know – a bit o’help.’
– Harry Potter and the Chamber of Secrets, p. 90.
I love Harry Potter’s magical world! And always when autumn comes I wish more than anything that my Hogwarts letter hadn’t been lost…
As some sort of consolation for all fellow muggle-born witches and wizards whose Hogwarts letter never found its way to them I’ve got here a lovely Harry Potter- inspired recipe: Pumpkin Cookies with a lightning bolt-shaped glaze.
They are easily made and – if you’ve got the pumpkin puree ready – also very quickly. When I bake them I listen to a Harry Potter audiobook or the wonderful soundtrack…and it feels almost as if I were at Hogwarts myself… Believe me, you ought to try it, too!
Harry Potter’s Pumpkin Cookies
Preparation time: 10 min (if you’ve got some pumpkin puree ready) or 1h 30 min (if you don’t)
Baking time: 15-18 min
Yield: 40-50 cookies
- 110g butter
- 1 cup white sugar
- ½ cup muscovado sugar
- 1 cup pumpkin puree*
- 1 egg
- 1 tsp. vanilla extract
- 2 ½ cups flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 tsp. ground cinnamon
- ¼ tsp. (freshly) ground nutmeg
- ⅛ tsp. ground cloves
- 1 ½ sifted powdered sugar
- 3 tbsp. milk
- 1 tbsp. melted butter
- 1 tsp. vanilla extract
* Just buy a pumpkin which is suited for baking (≠ those which are ideal for soup). Wash, cut open, remove the seeds and the skin and chop into small cubes. Cook with a bit of water until the pumpkin starts to “fall apart”. This will take about 30-60 minutes depending on your pumpkin. Now you can create the puree by simply stirring the pumpkin pulp with a (non-electric) whisk. Let it cool down. If you don’t need it all at once you can store the rest in your freezer.
- Preheat the oven to 180°C (350°F).
- Mix butter and sugar in a large bowl until light and smooth.
- Add pumpkin puree, egg and vanilla extract until the whole mixture is well combined.
- Combine flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves and add gradually to the butter mixture. The dough should be soft but still malleable.
- Form round dough balls about the size of a teaspoon and put them onto prepared baking tins (probably you’ll need about 3 tins until you’re done).
- Bake in the middle of the oven for 15-18 minutes.
- Combine sifted powdered sugar, milk, melted butter and vanilla extract to make the glaze. Fill the glaze into a piping bag with a small nozzle. Pipe a lightning bolt on every cookie (once they’re cooled down).
(recipe after http://www.verybestbaking.com)
To get a printed version: Download the pdf.
(Both English and German versions available!)