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Canary Creams
Canary Creams are an invention of Fred and George's for their wizard joke shop. Make your own at home with a shortbread cookie and filling.
Course
Dessert
Cuisine
American, British
Keyword
cookies, custard, Harry Potter
Prep Time
15
minutes
Cook Time
15
minutes
Cooling Time
30
minutes
Total Time
1
hour
Servings
10
cookies
Calories
214
kcal
Author
Stephanie Lynch
Equipment
Mixing Bowls - Stainless Steel
Electric Mixer
Rolling Pin
Biscuit Cutters
Food Coloring
Piping Tool
Ingredients
Cookies
12
tbsp
butter
softened
1/2
cup
powdered sugar
2
tsp
vanilla extract
1 1/3
cup
all-purpose flour
1/2
cup
custard powder
substitute cornstarch if needed
1/4
tsp
baking soda
Filling
2
tbsp
butter
softened
1/2
cup
powdered sugar
1/2
tsp
vanilla extract
2
drops
yellow food coloring
1/2
tsp
milk
Instructions
Cookies
Preheat the oven to 350F
In a large mixing bowl, cream the butter with a stand mixer or electric hand mixer
Add the powdered sugar and cream for about 3 minutes
Mix in the vanilla extract
In a medium mixing bowl, sift together the flour, custard powder (or cornstarch), and baking soda
Slowly mix the dry ingredients into the creamed butter mixture until a dough forms
Lightly flour a clean working surface and roll the dough out to 1/2" thickness
Use a biscuit cutter or cookie cutters to make cookies
Continue to make shapes by rolling the dough out multiple times as needed until all of the dough is used
Bake the cookies for about 15 minutes, until they start to get brown
Transfer to a cooling rack
Filling
While cookies cool, cream the butter with a mixer
Add in the powdered sugar, vanilla extract, and yellow food coloring
Add the milk, as needed, if the filling is too thick
Prepare Canary Creams
Put the filling in a piping bag and pipe onto half of the cookies
Top the cream with the remaining half of the cookies to form sandwiches
Nutrition
Calories:
214
kcal
|
Carbohydrates:
21
g
|
Protein:
1
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
37
mg
|
Sodium:
147
mg
|
Potassium:
22
mg
|
Sugar:
9
g
|
Vitamin A:
415
IU
|
Calcium:
7
mg
|
Iron:
0.7
mg