Butterbeer Sandwich Cookies

First of all, welcome to Dumbledore’s Vegan Army.  If you found this blog you were probably searching the dark corners of the internet looking for vegan treats to make for your Harry Potter marathon or premiere party.  Maybe you were listening to a Harry Potter audio book and getting cravings for foods that we muggles can’t  just conjure up with the flick of a wand.     If you long for some of Mrs. Weasley’s cute little pies or some of Madam Rosemerta’s famous butterbeer, you’re about to find some awesome ideas and recipes to fullfill any vegan’s Harry Potter themed food needs.  Enjoy!

I wanted to sneak some treats into the theater to see The Half-Blood Prince, and it didn’t seem like greatest idea to sneak a bottle of cream soda spiked with butterscotch schnapps, so I decided to make a more solid form of butterbeer.  These cookies are sweet, buttery and butterscotchy, just like I imagine real butterbeer to be.  They are a really sturdy little cookie that won’t crumble in your purse while you’re hiding them from the theater staff.

Recipe follows:

Cookie Dough

1 1/2 cups all purpose flour

1/8 tsp salt

1 TBSP cornstarch

6 Tablespoons non hydrogenated margarine (Earth Balance)

1/2 cup brown sugar

2 TBSP soymilk

1 tsp vanilla

Combine flour, salt and cornstarch in a large mixing bowl.

Add the Earth Balance and sugar and mix at medium speed

until the mixture resembles crumbs.  Add soymilk and

vanilla and mix again until dough forms.  Make a disc of

the dough, wrap in plastic wrap and chill for 1 hour.

Preheat oven to 350 F

Roll out dough until it is 1/8 inch thick.  Cut out rounds

that are 1 1/2 to 2 inches in diameter. (I used the top of

a large spice jar) and bake on greased or parchment

covered baking sheets for 5-7 minutes or until the edges

are browned.

let cool completely before filling and assembling

Combine flour, salt and cornstarch in a large mixing bowl. Add the Earth Balance and sugar and mix at medium speed until the mixture resembles crumbs. Add soymilk and vanilla and mix again until dough forms. Make a disc of the dough, wrap in plastic wrap and chill for 1 hour.

Preheat oven to 350 F

Roll out dough until it is 1/8 inch thick. Cut out rounds that are 1 1/2 to 2 inches in diameter. (I used the top of a large spice jar) and bake on greased or parchment covered baking sheets for 5-7 minutes or until the edges are browned. Let cool completely before filling and assembling

Butterscotch Filling

I had some extra of this, so you could probably halve it and still have enough to fill the cookies.

2 tablespoons earth balance

1/4 cup soymilk or other non dairy milk

1 cup butterscotch chips

2 cups powdered sugar

Place milk and earth balance in a small saucepan and heat until EB is melted and the mixture is just starting to simmer.  Turn off heat and add butterscotch chips and stir until melted and combined.   Allow mixture to cool to room temp.

Place the powdered sugar in a bowl and pour in half the butterscotch mixture.  Combine with electic beaters or a fork then add more butterscotch mixture as needed until you get a stuff frosting consistency.  If it becomes too liquidy add more powdered sugar as needed.

To assemble:

When cookies have cooled completely spread butterscotch filling on the flat side of one cookie and place the flat side of a second cookie on top to make a little sandwich. If it’s hot out I recommend putting them in the refrigerator to set up.

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