bird cookies on a tray with a harry potter book

Weasleys’ Canary Creams

  • Author: Whip & Wander
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 9 filled biscuit stacks 1x
  • Category: Dessert
  • Cuisine: British


Weasleys’ Canary Creams may not turn you into a large canary, but Harry Potter fans will enjoy these shortbread biscuits with creamy lemon centers.



For the biscuits:

For the buttercream filling:

  • 2 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 6 tbsp Stevia in the Raw (or other 1:1 alternative sweetener such as Monkfruit)
  • 1 tbsp lemon juice
  • 34 drops yellow food coloring (optional)
  • black decorative icing, cocolate mini chips, or sprinkles (optional for eyes)


For the biscuits:

  1. Combined all ingredients in a food processor or by hand in a large mixing bowl. If you choose to mix this by hand, you can cut the ingredients together with a fork or pastry cutter, but you will eventually need to mix by hand, literally, to get the dough to form properly. The end result should resemble a ball of play dough.
  2. Reserve to chill in the refridgerator for a minimum of 30 minutes.
  3. Preheat oven to 350 degrees F (176 C). Line a baking sheet with parchment paper or a silicone baking liner and reserve to the side.
  4. Roll the chilled dough between two sheets of parchment paper with a rolling pin. I rolled my dough 1/2 inch thick for these. If you choose to roll your dough thinner, the cookies are more prone to breakage.
  5. Cut into desired shapes. I cut 18 biscuits out using this bird-shaped cutter, then used the 1 1/2 inch circle of this pastry cutter to cut a center hole into half of the bird biscuits. These belly-less birds will eventually go on top.
  6. Bake for 10-15 minutes, or until the shortbread is lightly golden. Allow to cool FULLY before you even think of touching the cookies. These beauties are delicate.

For the buttercream filling:

  1. Cream the cream cheese, butter, stevia, and lemon juice, together with a hand mixer until fluffy. If you choose to use food coloring, add this last, blending until evenly incorporated.
  2. You can fill a piping bag with a fine tip to pipe. Alternatively, you can also fill a flat-bottomed ziplock with the buttercream, snipping just the end of the tip to pipe if you do not have a piping bag.
  3. Pipe the buttercream evenly over the 9 bird biscuits without the center hole. Then gently lay the 9 belly-less bird biscuits over the top. Fill each belly circle with additional buttercream.
  4. If you’d like to add eyes or other adornments to the Canary Creams, black icing, chocolate mini chips, and black sprinkles all make great options.
  5. Serve immediately and store leftovers in the refridgerator.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1 Canary Cream
  • Calories: 267
  • Sugar: 2 g
  • Sodium: 84 mg
  • Fat: 23 g
  • Saturated Fat: 8 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 36 mg