Maple Jammy Biscuits Recipe
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 1h | 10m | 1h 10m Plus chilling |
Our Maple Jammy Biscuits are sweetened with 100% pure maple syrup and sandwiched with a creamy maple butter filling and strawberry jam. Recipe inspired by Paul Hollywood.
Makes 16 cookies
Ingredients
- For the biscuits
- 120g unsalted butter, softened
- 120g Pure Maple Syrup, Amber Rich
- 1 egg
- 1/2 teaspoon vanilla
- 215g plain flour
- 25g corn flour
- For the filling
- 50g unsalted butter, softened
- 100g Pure Maple Butter
- 130g strawberry jam
- Dusting of icing sugar
Instructions
- Preheat the oven to 170C/Fan 150C/Gas Mark 3. Line 2 baking trays with parchment paper.
- Begin with making the biscuits. First place the very soft butter in a mixing bowl and beat with a mixer until light and creamy. With the mixer still running, slowly pour in the maple syrup, little at a time and beat for about 5 minutes. The mixture will look golden and creamy.
- In another bowl whisk together the vanilla and egg. Add a little of this at a time, to the maple butter mixture, with the mixer still running at medium speed. After all the egg and vanilla has been added continue to beat for a couple of minutes until the mixture is well incorporated.
- Sift the dry ingredients in the butter, maple and egg mixture and use your hands to mix. Turn over onto a floured surface and combine well but try not to over mix. The dough will be sticky. Divide it into 2 flat disc shapes and wrap with clingfilm. Chill the dough for 40 minutes.
- Next roll out 1 of the dough discs on a slightly floured surface to a 3mm thickness. Using a 6cm cookie cutter, cut out the cookies. Gather up the trimmings and re-roll the dough again. If it becomes difficult to work with, wrap it up and refrigerate again. Next use a small heart cookie cutter or smaller round cutter to cut out the centre of half the cookies. Reserve the cut out hearts to use to decorate the cookies later. Chill baking trays with cookie dough for about 20 minutes.
- Bake for 10 – 12 minutes until golden in colour. Wait for 5 minutes before transferring onto a wire rack.
- Meanwhile start to make the maple filling. Mix the butter and the maple butter in the mixer for a couple of minutes until smooth and creamy.
- Spread the maple butter filling on the bottom cookie and place a dollop of jam in the centre. Next sandwich together and dust with icing sugar.
