Ingredients
- 225g salted butter, softened
- 80ml Quebec maple syrup
- 1 tsp vanilla extract
- 300g all-purpose flour
- 40g cornstarch
Method
- Preheat oven to 150°C (300°F). Line a baking tray with parchment.
- Cream the butter, Quebec maple syrup, and vanilla together until well combined.
- Mix in flour and cornstarch to form a soft dough.
- Roll dough on a floured surface to 1cm thickness and cut into shapes.
- Bake for 20-25 minutes until firm but not browned. Cool on a wire rack.
Conversion and rationale
Original sweetener (classic version): 100g caster sugar
Conversion used: Substituted 100g sugar with 80ml maple syrup. Added cornstarch to absorb extra liquid and maintain crumbliness. Baked at 150°C instead of 165°C.
Why Quebec maple syrup: The maple syrup provides a melt-in-the-mouth texture and rich amber notes, celebrating Quebec's heritage in a universally loved biscuit.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →