Ingredients
- 360 g all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 115 g unsalted butter, softened
- 180 ml Québec maple syrup
- 1 large egg
Method
- Whisk flour, baking soda, spices, and salt.
- Beat butter with maple syrup and egg; gradually mix in the dry ingredients.
- Chill the dough for 45 minutes.
- Roll 5 mm thick, cut shapes, and place on lined trays.
- Bake at 175 °C for 8–10 minutes; cool completely.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar plus 120 ml molasses
Conversion used: Replace the sugar and molasses with 180 ml maple syrup; add 30 g flour to offset the liquid and chill well. Bake at 175 °C instead of the classic 190 °C, a 15 °C reduction.
Why Quebec maple syrup: Maple gives the classic gingerbread warm caramel notes while reducing reliance on refined sweeteners. It highlights a local Québec ingredient without changing the familiar festive spice profile.
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 →