Butter cookies are great to have them around, put them in the box and place it anywhere that people can reach you will be surprised how fast they gone. Especially a small, and soft cookie.
I don’t think that we need any reason or occasion to bake some cookies ^^, they are the reason by themselves. There are many kinds of cookie, you can go for soft, crunchy, cake like or etc. actually I think that people always love it.
So, this time I really want to try this recipe, Maple Syrup Butter Cookies (from Biscuits by Australian Women’s Weekly ) a small and compact book that I just got it last week ^^.
Actually I bought it because I want to try the recipe for Jaffa jelly cookies, but I couldn’t find the ingredient (instant orange jelly crystals) on my last trip to the supermarket, so I have to put my hand on other recipe instead, haha.
I always love maple syrup and like the idea of using it in the cookie as a main source of sweetener, well I have a feeling that it’s more healthy than white sugar^^ (I don’t talk about the fact, hehe). And you can tell anyone that it doesn’t contain sugar at all.
The fact is this cookie is sweet and buttery, from the look you might think that it’s hard or crunchy, but it’s soft and really melt in the mouth and the last thing that you will know is you will end up eating a lot of it just like me.
Adaptation from: Biscuits by Australian Women’s Weekly
125g ………………………….. Butter, softened
½ tsp ………………………… Vanilla extract
80ml …………………………. Maple syrup
110g ………………………….. Plain flour
35g ……………………………. Corn flour
…………………………………… A pinch of salt
Beat butter, vanilla extract, salt and maple syrup in a small bowl with electronic mixer until light and fluffy.
Stir in sifted flours.
Spoon the mixture into piping bag fitted with 1cm fluted piping tip.
Pipe stars about 3 cm apart onto prepared baking sheets.
Bake for 13-15 minutes or until golden brown.
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