Cookies / Vegetarian

Maple butter biscuits

maple-biscuits.jpg

It’s quite difficult for me to find a good cookie-cutter recipe. Most of the time, I end up rolling out the biscuit dough, cutting it out into pretty shapes and bunging them in the oven to bake, only to discover when I remove the trays from the oven that the cookies have expanded and spread out so much that they bear little resemblance to the original cutter shape. 

 

That’s why I’m quite excited at having discovered this recipe which not only gives delightfully crisp and yummy biscuits, but also enables the biscuits to retain their shapes wonderfully. The trick is not to cream the butter and sugar too much… and also rest the dough for about 20 minutes before rolling out and cutting just so that it gets smoother and easier to roll out without having to dust with too much flour. If you keep on add the flour, the dough gets less sticky ya, but it loses its flavor and sweetness as well. =(

 

And I love the subtle maple flavor of these cuties as well. Real maple syrup has a lovely, almost coffee-ish taste and although its quite delish it can be overbearing if you take it in large quantities. Which is why these biscuits are so great. You get that maplely mellowness but its very slight so you can still finish off a whole bunch of these tiny bites without getting put off. Perfect for a indulgent tea time treat. And if you want to up the ante, perhaps a maple frosting to spread atop each biscuit? I’m already thinking of using this as a base recipe for deepavali cookies this year, decorated with sprinkles or dragees.

~

Maple butter biscuits

(makes about 80 tiny biscuits)

.

1/2 cup butter, softened

3/8 cup packed brown sugar

1/8 cup pure maple syrup

1 1/4 cup plain flour

.

  1. Cream butter for 10 seconds with electric beaters. Add sugar and maple syrup, cream to combine another 10 seconds.

  2. Add flour, blend with beaters on low speed until combined. Lightly gather the dough together to form a ball and leave it to rest in a cool place for 20 minutes.

  3. Meanwhile, preheat oven to 325 degree F.

  4. Roll out dough on a floured piece of greaseproof paper, dusting the rolling pin with flour as well. Cut out into desired shapes and place on baking tray. Bake for 10-15 minutes, until brown on the edges. I actually overbaked a batch by a few minutes, resulting in the biscuits becoming brown all over..and strangely enough, I liked the taste of those! It was almost nutty and incredibly crisp. Perhaps you could try both and decide which way you like it best.  

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6 thoughts on “Maple butter biscuits

  1. chitz, i think you provided a very gd tip! i encountered countless times of cookies spreading too much and i ended up with a big mess of lump which resembles like nothing i cut out. which is why i see some recipes calls for cutting the cookies only after they’ve been baked. but now i know i shd not cream the butter & sugar too much and resting the dough for 20 mins b4 rolling & cutting. anyway would putting the dough in the fridge be better instead of just lying them around in room temperature? was just wondering…

  2. Hey

    I just chanced upon this site while looking for a recipe for chocolate mint cupcakes, and i’ve been through your entire archives already. Your stuff looks absolutely mouth watering, i’m craving for that slice of chocolate banana cake [mmmm..] though i just scoffed down a whole lot of chocolate shortbread. I SO can’t wait to try some of the recipes you shared!

    Could i just ask where you got the Ghirardelli chocolate from? I’ve only seen them in Melbourne. Thanks in advance!

  3. Hi Evan…actually I’ve tried putting other kinds of cookie dough in the fridge, but it just gets hard and then you’ve to wait another 10-15 mins for it to soften again before rolling it out. And it hasn’t really worked for me cos the cookies still spread while baking. I think if you get a recipe where the proportions of ingredients are right and if you don’t cream the butter and sugar too much, the dough works beautifully even if you don’t chill it. =)

    Lashmik, hope it turns out as well for you as it did for me!

    Thecoffeesnob, thanks for the compliments. And it’s such a coincidence that you mentioned the chocolate banana cake ‘cos I was craving it too and just baked one today! And about the ghirardelli… Once in a while, Cold Storage (the bigger outlets) has it in stock. Or you could try Jasons or the Tanglin Marketplace.

  4. Pingback: maple butter m&m's hearts « she paints the kitchen red

  5. Pingback: Deepavali cookie list « Taste Goblet

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