Everybody loves a good shortbread. It's always delicious, it's always delectable. Here we show you how we add in maple flavours to make it more special.
Yields 2 dozen cookies, depending on your shaped cutter.
Prep time: 20m
Chilling time: 1h, divided
Bake time: 12-15m
- 227g butter, room temperature
- 75g icing sugar
- 3g salt
- 1/2 tsp maple oil
- 260g AP flour
- Prepare your baking tray with parchment paper. Set aside.
- Cream together the butter, icing sugar, and salt until together.
- Add maple oil and mix until it's fully mixed in. It should not look shiny.
- Add in flour. Mix until it's nearly together.
- Scrape out onto a clean countertop and lightly knead until it's fully together. This helps it make sure there are no pockets of flour. Be careful not to overwork your dough-it won't be as delicate once baked.
- While soft, roll out your dough to 1/4" thickness, between two parchment papers. Chill 20m
- Cut your shapes from the chilled dough, placing onto a parchment lined baking tray. Leave 1/2" to 1" space between each cookie.
- Once all your shapes are cut out, you can squish the leftover dough back together and reroll to cut more shapes out of them. Repeat this until all of your dough is used up.
- Preheat the oven for 325F
- Chill the cut shapes into the fridge for 30m. This helps your cookies not change shape while baking!
- Bake your cookies for 12 to 15m, or until the edges are golden brown.
- Cool completely before enjoying it!
- Maple oil is more concentrated than maple flavouring. I'd suggest you 2x or 1.5x if you use flavouring.
- We like to add maple sugar on the outside of our cookies for added texture and flavours. Simply pour the sugar onto a plate and place both sides of the cut dough onto the sugar, lightly pressing in. Proceed as regular.
- Be careful as the flour may splash out at you as you mix. To avoid this, pulse the speed from 0 to 1 a couple of times until the flour is incorporated more.
- Having everything measured before starting can help the recipe come together easier.
- You can make this recipe by hand but I highly suggest you use the mixer if possible. Doing this by hand can be tiring.
- Store them in an airtight container at room temperature. Keep freshness in to enjoy later.