Ingredients
- 250g all-purpose flour
- 125g cold butter (cubed)
- 80ml amber Quebec maple syrup
- 1 egg yolk
- 1 pinch salt
Method
- Rub the flour and cold cubed butter together with your fingers until sandy.
- Mix the egg yolk, amber maple syrup, and salt, then combine with the flour mixture to form a dough.
- Roll out to 5mm thickness, cut into rounds, and chill on a baking sheet for 15 minutes.
- Bake at 165°C (330°F) for 12 minutes until light brown.
Conversion and rationale
Original sweetener (classic version): 100g powdered sugar
Conversion used: Replaced 100g sugar with 80ml amber maple syrup. Removed the traditional splash of milk or liquid from the dough to balance the syrup's hydration. Baked at 165°C.
Why Quebec maple syrup: Using local Quebec syrup gives these traditional Breton butter biscuits a beautiful golden hue and a subtle, honey-like sweetness.
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 →