Recipe Review: Hagrid’s Rock Cakes

Have you yet embarked on the magical journey that is the Unofficial Harry Potter Cookbook? My husband recently ordered us a copy and we are loving it! I’ve had it in my grasp for about a week and a half and have already made three wizardly recipes.

While it is unofficial, it’s packed with a whole lot of magic. The author, Dinah Bucholz, apparently went through Rowling’s books and picked out nearly every food item ever mentioned—this book is thorough. 

I’m not going to go into the recipes (because that’s copyright infringement), but the book usually runs for under $10 and you can find it on Amazon here or check out most book retailers.

All that said, let’s get down to the nitty gritty of these Rock Cakes.

INGREDIENTS

I literally bought nothing for this recipe. I developed a sweet tooth late at night and flipped through the cookbook until I found something I could make with the items already stocked in my pantry, so it’s SUPER cost-effective.

It calls for basic cookie staples: flour, granulated sugar, cinnamon, baking powder, salt, butter, egg, and milk (though it called for whole and I only had 1%). The only thing I didn’t have were the raisins that the recipe calls for (but, between you and me, I hate raisins, so I don’t feel like I’m missing out).

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The dough is nice and smooth, but sticky and hard to roll. (I ended up grabbing a teaspoon and dropping the dough onto the pan.)

DIRECTIONS

The directions for this were super simple and easy to follow. I didn’t feel like anything was left out and the whole thing from start to finish took about half an hour.

TASTE & TEXTURE

These cookies have a really nice cinnamon-sugar flavor without being too sweet. They remind me of shortbread cookies because they are rather dense, but they have a nice crunch on the outside and a fluffiness on the inside that I really like. They also smell heavenly coming out of the oven.

Though it doesn’t mention this in the recipe, I think these cookies would be really good with a dusting of cinnamon sugar, either before you pop them in the oven or just after.

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FINAL THOUGHTS

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I give the recipe five stars because it meets all of my criteria: it’s delicious, the directions were easy to follow, I would make this again, I would make this for friends and family, and (especially considering it didn’t cost me anything) it’s definitely worth the cost and time that goes into making it.

I love that throughout the book, Dinah Bucholz throws in little facts about where these more traditional recipes came from and she also throws in suggestions. For this recipe she mentions that, if you really want these Rock Cakes to resemble Hagrid’s, you should over-bake them and leave them out for some time.

But that’s completely up to you.

Happy baking!

Ali

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