One batch of Malt Biscuits
One batch of Chocolate Malt Biscuits
Pastry Brush
Gummy worms or snakes
Rectangular cookie cutter, or knife for cutting the dough
Edible Dark Mark Box

Malt Biscuits

(Makes 20 to 30 biscuits)
2 cups (0.45 Kg) flour
½ cup (113.4 g) malt extract, honey syrup or golden syrup
½ cup (113.4 g) sugar
3 Tbsp butter
2 Tbsp water
½ tsp bicarbonate of soda (baking soda)

Put all ingredients except the flour into a saucepan and dissolve over moderate heat. When dissolved, remove from the heat and stir in the flour. Chill the mixture in the refrigerator in a covered bowl for 10-15 minutes (or longer if required) to make the dough a more suitable consistency for rolling.

Chocolate Malt Biscuits

Follow the instructions for the Malt Biscuits, substituting 2 Tbsp. of flour for 2 Tbsp. of cocoa and add with the flour to the mixture when it is removed from the heat.

To Make Edible Dark Marks

Make one batch of malt biscuits and one batch of chocolate malt biscuits. Roll out thin on a lightly floured surface. Cut out the chocolate malt biscuit dough into rectangular shapes and brush lightly with milk. Cut skulls out of the malt biscuit dough and place one on top of each the chocolate rectangles. Cut the gummy worms or candy snakes lengthwise and then across to make a short, thin "snake". Place the snake on the biscuit decoratively coming from the skull's mouth. Brush the remainder of the biscuit lightly with milk. Bake at 350°F (180°C) until for approximately 10 minutes, or until lightly golden brown. Cool, then package them in the Edible Dark Mark Box!

Final Product

Edible Dark Mark Biscuits


© hardhat_cat's tutorial was taken with permission.

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