If you’ve been on a Harry Potter binge fest lately, you’re not alone! We’re getting super excited over here about a certain Harry Potter-related library event, and the best way to deal with quivering anticipation and geekery over Harry Potter fandom is to cook a lot of Harry Potter-related food, apparently. This delightful collection of magic spells/recipes is exactly what I was hoping for – quotes from the books describing the use of each recipe in the Harry Potter universe (when I reread the books, I am definitely going to keep an eye out for all this food I do not remember the first time around); various stories, sidenotes, conversation starters, and historical facts noted in scroll-like drawings to the side, and helpful advice like “Be very careful of anything the Weasley twins offer you to eat,” and (possibly the truest sentence ever written) “A good reason to be glad you live in modern times is ice cream.” There are, unfortunately, no pictures in the book, but I suppose if there were pictures, we’d want them to look like this, which is hardly fair now, is it? And to make things better, these cookies made themselves by magic! Oh, wait, my husband is telling me he made them while I was reading this Buzzfeed article about Emma Watson’s hair.
I found it a little strange that, of all things in the book, Matthew selected the recipe that the book specifically warned us would “break your teeth” and that Harry and his friends merely pretended to enjoy, but what can I say? He’s an odd duck. Sort of a Slytherpufflegriffishuggle. Still, despite all the warnings that the rock cakes “were nothing to write home about” and may be eaten “a week later at your own risk,” we’ve decided this recipe is, as Harry Potter would say, a keeper.
Hagrid’s Rock Cakes
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick (8 tablespoons) cold butter, cut into chunks
1 large egg
1/3 cup whole milk
1 cup raisins
- Preheat the oven to 350 degrees Fahrenheit and grease and flour a large cookie sheet. Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl. With your fingertips, rub the butter into the dry ingredients until the mixture reaches the consistency of wet sand.
- Beat the egg together with the milk and pour it into the flour-butter mixture. Fold it together using a spatula to form a stiff dough. Fold in the raisins. Drop dough by rounded tablespoonfuls 2 inches apart on the prepared cookie sheet.
- Bake for 25 minutes or until the bottoms are golden, rotating the pan midway through baking. Makes 12.