Happy Christmas in 14 days! Today’s blog is Harry Potter and England themed. Last Christmas my sister in law gave me “The Unofficial Harry Potter Cookbook”. So for the first time I’ve made Sugar Biscuits. These are the harder, flat English version of biscuits, not what we consider biscuits to be in America.
For this recipe you need to cool your batter in the refrigerator in order to roll it out. I baked the Sugar Biscuits on two separate days. The first day it was still doughy. Someone suggested I add a little flour to try and make cutting them out easier. As you can see by the photo below, I had issues making them uniform 😬 Instead the second day the dough was much harder. I was still only able to take enough dough out of the refrigerator to cut 6 biscuits at a time before the dough lost its hardness.
Out of the 11 recipes I’ve posted so far for the Countdown to Christmas, this is only the third one my husband has liked. So it really did turn out well. I decided to drink my Whittard Chelsea England Rose black tea in my Harry Potter tea cup with the Sugar Biscuits. I think the biscuits will go great with almost any tea.
Just for fun, you can see the Gringotts dragon is warming my tea 😉
3 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 sticks (16 tablespoons) butter
1 1/2 cups granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
Extra granulated sugar to sprinkle on top
1. Whisk together flour, baking soda and salt.
2. In separate bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating until each is mixed. Mix in vanilla. On the lowest speed, stir in the flour mixture.
3. Divide the batter in half and chill about 2 hours.
4. Preheat the oven to 350 degrees and line cookie sheet with parchment paper (I used aluminum foil and sprayed cooking spray on it).
5. Working with one half at a time, remove the batter from the refrigerator, roll the dough about 1/4 inch thick. Use 1 1/2 – 3 inch rounded cookie cutter to stamp out dough and place on cookie sheet. Sprinkle sugar on top of the cut out dough.
6. Bake for 12 minutes, rotating pan halfway through the bake. Remove to a wire rack to cool.