Pure Maple Cookies Recipe
Maple syrup works beautifully as an alternative sweetener for cookies. These maple cookies were created to match a limited edition festive theme and are rich, buttery, and perfect for decorating.
This recipe makes approximately 25 to 30 cookies.
Ingredients
- 465g plain flour
- 2 teaspoons baking powder
- 250g butter, softened
- 80ml Pure Maple Syrup, Dark Robust
- 1 egg
Decoration
- 250g icing sugar
- Red food colouring
- 50g black fondant
- Edible googly eyes
Instructions
- Sift the flour and baking powder together into a large bowl.
- Beat the softened butter, then slowly add the maple syrup until the mixture is smooth and creamy.
- Beat the egg and add it gradually to the butter and maple mixture.
- Stir in the dry ingredients with a wooden spoon until a dough forms.
- Wrap the dough in cling film and refrigerate for about 30 minutes.
- Preheat the oven to 180C or 160C fan, gas mark 4. Line two baking trays with greaseproof paper.
- Roll out half of the dough to about 3mm thick, keeping the remaining dough chilled. Cut into shapes using cookie cutters and place onto the prepared trays.
- Bake for 12 to 14 minutes until lightly golden. Transfer to a wire rack and allow to cool completely.
- Mix the icing sugar with enough water to create a thick, smooth icing. Reserve a small amount for attaching decorations and colour the rest with red food colouring. Shape the moustache and nose using fondant, decorate the cookies, and allow to set fully before serving.