Maple syrup shortbread

I’m back from spending a month in Toronto, New York and Montreal! And with me comes a head full of recipes that I want to give a go, largely inspired by some of the amazing food I had in New York. But to start with, given that it was maple syrup harvesting season in Montreal while I was there, I’ve got a big metal canister of maple syrup to figure into various recipes. Therefore: maple syrup shortbread. Recipe after the cut.

250g butter at room temperature
2/3 cup maple syrup
2 1/2 cups plain flour, sifted
3/4 cup rice flour, sifted

Preheat the oven to 150 degrees Celsius. Grease 3 circular 20cm pans with butter (or any other pan or combination of pans with a similar base surface area).

Whisk the butter and the maple syrup together until combined (the maple syrup will start separating from the butter quite quickly when you stop whisking, so don’t worry about that too much). In the bowl of an electric mixer, using the paddle attachment, add roughly half of the flours into the bowl and beat until combined. Add the remaining flour and beat again. The mixture should have the consistency of bread crumbs, but it should stick together easily if you squeeze a bit with your fingers.

Press the mixture into the circular pans, pushing firmly to make sure the dough is solid and without air pockets. Fill each pan by about 1 to 1.5cm. Prick the surface with a fork then use a fine-bladed knife to divide the shortbread rounds into eighths (it will be almost impossible to cut once it’s baked, so cut it how you want it now). Bake until golden, approximately 20 minutes.

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