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Butterbeer 'Pocky'

Butterbeer 'Pocky'

If you love Harry Potter and snacks I have two words for you: Butterbeer Pocky. 

I shouldn't need to convince you to make this ingenious snack but I will, in handy list form.

Butterbeer Pocky recipe @paperplatesblog

1. Harry Potter and the Cursed Child just came out. You should be seeking every opportunity to indulge in thematic edibles.

2. Pocky is the perfect reading snack. It's portable, it can be eaten with one hand and the bottom is coating-free.

3. This is a great way to taste that sweet Butterbeer flavor without committing to a mugful. Instead of the traditional cream soda, we're using vanilla sugar.

4. They look like wands.

I've done it, haven't I? You're now dying to try Butterbeer Pocky, aren't you?

You definitely should. I've been thinking a lot about what we eat and drink while we read (in fact, I'm collecting relevant moments under the #tastyreads tag on Instagram) and I'm increasingly convinced that the right snack can make or break a reading session. So you can trust me when I say Butterbeer Pocky is exactly what you should be eating whenever you read Harry Potter. 

Butterbeer Pocky recipe @paperplatesblog
Butterbeer Pocky recipe @paperplatesblog

Ingredients

  • 1/4 cup sweetened condensed milk
  • 2 tablespoons water
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/8 teaspoon ground teaspoon
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, at room temperature
  • 1 egg white, beaten
  • 4 ounces butterscotch chips (I used these
  • vanilla sugar (see notes below)

Instructions

Mix sweetened condensed milk and water and set aside.

In a large bowl, use hand mixer on low speed to mix flour, baking powder, sugar, cardamom and salt. Add the butter and beat on low until mixture resembles coarse crumbs. With mixer running, add sweetened condensed milk mixture and continue beating until dough forms. Transfer to a sheet of plastic wrap, form a 1-inch thick disc, then wrap and refrigerate for 20 minutes.

Preheat oven to 300ºF. Line two baking sheets with parchment paper and set aside.

Unwrap dough and divide into quarters. Divide each segment into 8 pieces (for thinner pocky, divide each quarter into 10 pieces). Roll one small piece into a ball, then roll it on a flat surface under your hands into a thin stick. For longer Pocky, roll thinner. Place on prepared baking sheet, and repeat with remaining dough. Refrigerate uncovered for 10 minutes.

Remove sticks from oven, brush with beaten egg white and bake until golden, about 25 minutes. Place pans on wire rack to cool completely.

Melt the butterscotch chips over a double boiler until smooth. Transfer butterscotch to a tall, narrow vessel (I used a double-walled plastic tumbler). Dip sticks into butterscotch one at a time and swirl to coat, leaving bottom clear of coating. Return to parchment to cool. Sprinkle with vanilla sugar*, to taste. Allow coating to harden, then enjoy.

NOTE: I used homemade vanilla sugar, created over months by storing leftover vanilla bean pods inside a jar of sugar. This is a great item to have on hand that can be used in other baked dishes as well. But if you don't want to make vanilla sugar, you can also easily buy it. This looks like a good option.

Recipe adapted from Junblog and Pichet Ong's The Sweet Spot


How to read "Cursed Child" (or any play, for that matter)

How to read "Cursed Child" (or any play, for that matter)

Harry Potter movie marathon? We've got your treats covered

Harry Potter movie marathon? We've got your treats covered