In Harry Potter and the Sorcerer's Stone Hagrid gives Harry a large ice cream cone during his first visit to Diagon Alley. Florean Fortescue's Ice Cream Parlour is where he most likely got the ice cream from, and they also sold cookies.
As Harry grew, and as the years went by, he spent time there hanging out reading and whatnot. Florean would be kind enough to serve him ice cream often; what teenage boy would've love that?!
Florean may have had an unfortunate outcome thanks to the Death Eaters, but the traditional English and Scottish Shortbread Cookies/Biscuits (British term) can still be found at The Wizarding World of Harry Potter in Orlando, Florida.
These buttery classic cookies are pretty much the definition of simple goodness, and they are naturally egg free for those egg allergy friends.
This particular recipe, the best I have ever found, is from my Mother-In-Law. She got it from her friend in Washington who is Scottish. Basically, this Shortbread Cookie is a legit recipe from Scotland. Scotland and England know their Shortbread Cookies, and this recipe definitely shows off the buttery shortbread flavor we all love.
Feel free to fancy up these shortbread cookies by dipping them in melted chocolate or spreading jam on top . However, they are so good plain that keeping them simple is just as delicious.
Diagon Alley Shortbread Cookies
Recipe: Alohamora adapted from Eva and my MIL
Active Time: 20 minutes
Inactive Time: 30 minutes
Servings: 4 dozen 3x1 inch cookies
4 c. flour
2 c. butter, unsalted and softened
1 c. sugar
1 tsp vanilla
1/2 tsp almond extract
- Preheat your oven to 300 degrees and line a smaller cookie sheet with a baking mat or parchment paper. Though, the mat or paper is not necessary.
- Add all of the ingredients to a large bowl.
- Using a pastry blender or your clean hands to mix all of the ingredients together until the dough easily comes away from the side of the bowl. it will be a softer dough. Personally, I like to use my hands.
- Place the mixed dough on the prepared cookie sheet and pat it down firmly and evenly complete to the edges. You can use a small rolling pin or a round cup to make a flat surface on top, but that step is only for the OCD/anal people like me. :)
- Prick the cookies with a fork in several places. I prefer to make rows of fork pricks which end up guiding my cutting after it is baked.
- Bake the shortbread at 300 degrees for 20-30 minutes or until it starts to turn lightly brown. If you are using a small cookie sheet your dough will be thicker and will take longer to cook. If you have extremely small cookie sheets leaving the dough almost 1/2 inch thick it could take 45-60 minutes to cook.
- Let the shortbread cool for 5-10 minutes, but when it is still warm cut the cookies into "finger size" pieces. I like to use a pizza cutter dunked in flour to cleanly cut the 1 inch by 3 inch cookies.
- Store cookies in an airtight container (you can even freeze them) and they will store for a long time.
- Enjoy! Tea or milk is always good to accompany shortbread. :)
Happy Diagon Alley Classic English/Scottish Shortbread Cookie eating, and happy Harry Potter week!