Hufflepuff Common Room
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The Great Hufflepuff Assignment Spreadsheet
The Great Hufflepuff Virtual Cookie Exchange
Ready to start your Holiday Baking Game with some tried and true recipes tested and given the seal of approval by a house that knows a thing or two about cookies? The Hufflepuff’s have got you covered!
Recipe #1: Reese’s Chewy Chocolate Cookies
Tested By: @Trillian
What makes these cookies so good? The chocolate cookie base here is easy to make and a perfect foil for just about any inclusion. Don’t like peanut butter chips? Throw in some M&Ms, crumbled up Andes Mints, or anything you can find in your pantry. The results won’t disappoint.
Tips or Tricks to Share: The cookies can be a little buttery, so if you want to cut back on that ingredient you’ll probably be okay. And as always with chocolate baked good it can be hard to tell when they are done, so the first cookie sheet is a bit of a gamble. You get to keep those for yourself.
Kitchen Sink Cookies by Trillian, on Flickr
Recipe #2: Cherry Bakewell Cookies
Tested By: @seeuudee
Tips or Tricks to Share: Make a double batch because these will disappear quickly!
Ingredients
225g/8oz Unsalted Butter at room temperature
150g/5oz Caster Sugar
275g/10oz Plain White Flour
1/4tsp Salt
1 Large Egg Yolk
1tsp Vanilla Extract
100g/4oz Flaked Almonds
100g/4oz Glacé Cherries roughly chopped
For the drizzle:
200g/7oz Icing Sugar
1tsp Almond Extract
Tap water
In a large bowl add the butter, sugar and salt. Whisk until pale and creamy. Add the egg yolk and vanilla extract. Whisk together until all the ingredients are combined. Add the flaked almonds to one side of the bowl, then add the flour to the other side. Put the cherries on top of the flour and gently mix them in the flour with your fingers – this will stop the cherries sticking together and ensure they are distributed evenly throughout the cookie dough. Mix all the ingredients together until they are thoroughly combined.
Wipe the worktop with a clean damp cloth. Lay some cling film over the damp surface – it should stay in place. Place half of the cookie dough onto the cling film and roll into a log shape approx. 4cm/1.5″ diameter. Repeat with the other half of the cookie dough. Place both cookie logs into the fridge to chill until firm – approx. 1 hour. When the cookie logs are firm enough to slice, preheat the oven to 180C/160C fan, gas mark 4, 350F. Remove the cookie logs from the fridge and slice into 1.5 cm discs.
Line a baking tray with parchment paper and place the cookies onto the baking tray, allowing room between each cookie, as they do spread whilst baking. Place into the oven and bake for 15 minutes. Do not bake for longer as the cookies will become too brittle once cooled. After 15 minutes cooling transfer the cookies to a cooling rack.
When completely cooled the cookies are ready to be iced. Mix icing sugar and almond essence and add water a little at a time to a consistency that can be drizzled. Drizzle icing over cookies.