Ingredients
- 225g unsalted butter, softened
- 120ml pure Quebec maple syrup (amber)
- 300g all-purpose flour
- 1/2 tsp salt
- 75g pecans, finely chopped
Method
- Cream the softened butter with the maple syrup until smooth.
- Incorporate the flour, salt, and chopped pecans to form a cohesive dough.
- Roll dough into a log, wrap in cling film, and chill for 30 minutes.
- Slice into 1cm thick rounds and place on a lined baking sheet.
- Bake at 165°C (325°F) for 15-18 minutes until lightly golden at the edges.
Conversion and rationale
Original sweetener (classic version): 100g powdered sugar
Conversion used: Replaced 100g powdered sugar with 120ml (160g) amber maple syrup. Added 30g extra flour to compensate for the liquid addition. Lowered baking temperature from 180°C to 165°C.
Why Quebec maple syrup: Maple syrup introduces rich, woody undertones that pair naturally with pecans, offering a localized, unrefined alternative to standard shortbread.
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 →