Puff Pastry October 2020 - Recreating Ginger Newt Cookies
Channel: Swish and Flick: A Harry Potter Podcast
Date: 2021-07-24

Welcome Patrons! Sorry for the two day delay in getting this out - life is crazy! Enjoy our recreation of the Ginger Newt Cookie from Wizarding World of Harry Potter!

Recipe:

Ingredients
 • 1 cup unsalted butter (2 sticks), softened slightly but still cool
 • 1 cup dark brown sugar (tightly packed)
 • 2/3 cup molasses
 • 2 eggs, large
 • 1/3 cup cornstarch
 • 2 1/2 teaspoons ground cinnamon
 • 2 teaspoons ground ginger
 • 3/4 teaspoon kosher salt
 • 1/8 teaspoon ground cloves
 • 4 cups all-purpose flour (you may need as much as 5 cups)
 • glaze
 • 1 cup sifted confectioner's sugar
 • 1 Tbs/15g unsalted butter melted
 • 1/2 tsp vanilla extract
 • 1 Tbsp plus 1 tsp warm water

Instructions
 1 Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
 2 Place the butter and brown sugar in a large mixing bowl, and cream together until smooth.
 3 Scrape the bottom and sides of the bowl with a silicone spatula, add the molasses, and mix until combined.
 4 Beat in the eggs, one at a time, scraping the bottom and sides of the bowl after each addition.  
 5 Add the cornstarch, cinnamon, ginger, salt, and cloves, and mix on medium-low speed until combined.  
 6 Add about 2/3 of the flour, then mix on low speed until incorporated (the dough will look very dry and crumbly at first, but will come together after a minute or so).  
 7 Add in the remaining flour, a little at a time, until the dough forms a ball and comes cleanly away from the sides of the bowl.  (If the dough still seems sticky, add up to an additional 1 cup of flour, until it is smooth and easier to handle.)
 8 Roll out the dough to a thickness of 3/8-inch (rolling pin rings help to achieve an even and exact thickness) between 2 sheets of parchment paper, and cut shapes with cookie cutters. 
 9 Transfer shapes to the prepared baking sheets, and bake for 10 to 14 minutes, or until the cookies are set around the edges and just a little softer towards the centers. 
 10 While the cookies are baking whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, it should have the consistency of maple syrup or a thin honey.
 11 Put the cookies on a cooling rack and brush them with the glaze while still slightly warm. The glaze will dry in about 30 minutes.

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