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Maple Syrup Shortbread Recipe

This recipe post is sponsored by Maple From Canada UK.

As a lover of all things sweet, and with the return of Great British Bake Off now back our TV screens, I figured now would be the perfect time to share with you a little crumbly shortbread biscuit recipe I’ve created right here at home, in my very own kitchen.

You can see my other maple syrup posts here: Maple Syrup Tarts & Maple Syrup Coconut Cake.

Over the coming weeks I’ll be sharing with you a MINI SERIES of easy-to-cook-at-home-recipes all whilst using ingredients from Maple From Canada UK who have kindly gifted me some items to try. To coincide with this week’s ‘Biscuit Week’ in the Bake Off tent, no doubt pulses are already racing. Albeit enjoyable (and sometimes nerving) to watch people fumble over how much flour to add to their mixture (ahem, or contestants completely forgetting to add eggs into the mixture as required) – I personally think baking should be fun – and stress free.

Although highly enjoyable to watch ‘signature bakes’ being created on TV, I like to be in the mindset of creating a showstopper of my own, in my own time. So now I want to share with you an idiot-proof guide on how to create some of the tastiest shortbread biscuits I’ve ever made, all by using 3 ingredients you’re likely to have in your cupboard – with the added syrups sent to me by Maple From Canada UK. So what are you waiting for? Don your apron, tie back your hair, and wash your hands folks. It’s about to get messy.

Selection of Maple Syrups lying down From Canada Bottle

THIS RECIPE MAKES: 12-14 SMALL BISCUITS

COOKING TIME: 40 MINUTES

INGREDIENTS YOU NEED

50g of Caster Sugar (plus more for sprinkling)
200g Plain Flour
130g Unsalted Butter
Maple From Canada Syrup

WHAT ELSE YOU NEED

2 x Small Baking Trays (or 1 large tray)
Mixing Bowl
Baking Parchment
A rolling Pin
Biscuit Cutter
Some form of patience and enthusiasm

Maple Syrup From Canada Bottle
Maple Syrup From Canada Bottle and flakes

METHOD

1). Start by preheating your oven to 170°C/325°F/gas 3.

2). Now the hard part is out of the way, add flour mixture and sugar into a mixing bowl first and stir with a spoon. You won’t think this makes any difference – but blending dry ingredients first really helps with the overall texture of the biscuits.

butter, pyrex bowl and spoon

3). With clean hands, add in 130g of unsalted butter. Note: it’s best not to use salted butter for this recipe (although I was tempted) as you want the sugar flavours to come through. Rub in the butter gently with your fingers until you start to see a crumble like texture, then add your chosen flavourings if required. For this part, I added in two teaspoons of the amber rich taste maple syrup, but definitely should have used 3-4. Use your wit and add more flavouring as you see fit.

Maple Syrup From Canada Bottle - Mixing Dough with fingers
Maple Syrup From Canada Bottle

4). This section took a bit of time so don’t rush! In the bowl, push and squash your mixture it into a dough. The consistency will be more like bread crumbs but this is what you want for the fluffy texture at the end. Be careful not to over mix and don’t knead the dough. Sprinkle some flour on a clean surface and roll out your mixture until it’s roughly 1cm thick. Don’t worry – bits will fall apart, just push it carefully back together. I was later encouraged to do this part directly onto a piece of baking parchment as the texture is crumbly and you don’t have to move it afterwards.

Shortbread bakes before the oven

5). For ease, use a cookie cutter (or like I did, use an egg cup with flour inside so it doesn’t stick!) and stamp out the mixture. It’s fiddly but remember, shortbread doesn’t have to be perfect! Once it’s in the shape you like, sprinkle your creations with sugar and fork a few holes in before popping into the oven. Remember: if you see splits or tears in the dough, gently press it back together. It’s important to know that the less you work the dough mixture, the better the biscuits will rise.

6). I separated 6 biscuits onto two baking trays so there was no overlap and each biscuit had room to cook properly. Sprinkle over some of the remaining caster sugar, then pop the baking trays into the oven and cook for 40 minutes. Check on the biscuits every 20 minutes until you see a light golden colour forming on top. Once cooked, leave out of reach of children to cool on the side. These biscuits store perfectly for a few days and I can’t wait to take some of ours on holiday for car snacks. They’re utterly delicious!

Maple Syrup From Canada Bottle and shortbread biscuits
Shortbread recipe and milk

If you’re feeling a bit more daring (and have a huge appetite), mix together some butter and icing sugar – remember to taste test – until you form the consistency you require for making shortbread sandwiches. When making the butter cream, I added in a tablespoon of syrup also to give that added sweet flavour. If you want a stronger flavour, be sure to add a stronger syrup.

Butter cream and shortbread biscuits
Shortbread biscuits Emma Victoria Stokes
Emma Victoria Stokes shortbread recipe
Maple Syrup Canada Recipe Biscuits

What do you think of this recipe? Will you be trying it out any time soon? Please tag me in your creations on social media so I can see them!

Please note: This post has been sponsored by Maple From Canada UK and their products were used in this post.

Emma Victoria Stokes

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