Anyone who knows me will be aware that I’m obsessed with anything Harry Potter related. Since being in lock down I’ve been re watching the films and listening to the audio books whilst walking the dog, and this morning I decided I wanted to create some Potter-esque treats!
When I visited Universal Studios in Florida back in 2018, I fell in love with the ‘Butterbeer’ they sold at Hogsmeade. The sweet-tooth in me was in heaven! These Butterbeer cookies are filled with golden syrup and sweet toffee for that same beautiful butterscotch flavour.
I got this super easy recipe from BBC Good Food and simply added toffee chips to the mixture. The dough spreads quite a lot in the oven – I ended up using three baking trays to cook just nine cookies (my first attempt had them all sticking together!) They cook quickly so keep an eye on them – after 12-15 minutes they should be perfectly golden, and chewy on the outside/soft in the middle. Happy baking!
- 100 g Butter
- 100 g Caster Sugar
- 150 g Self-Raising Flour
- 1 tbsp Lyle's Golden Syrup
- 50 g Toffee (I used Thorton's Original Special Toffee)
- Pre-heat your oven to 180° (160° for fan ovens). Line your baking trays with parchment paper
- Cream together your butter and sugar until combined
- Add your golden syrup and stir
- Measure out half your self-raising flour and sieve into your mixture
- Whizz up your toffee in a food processor until you have small chips. Add to your dough and stir
- Mix in your remaining flour. Then, using your hands, form your dough into a ball
- Arrange your dough on your baking tray in 9-18 small balls (depending on the size you want your cookies). It'll be tempting to flatten them, but don't!
- Bake for 12-15 minutes or until golden brown. Leave to cool completely so the cookies harden. Serve and enjoy!