Ingredients
- 100ml Quebec maple syrup
- 125g salted butter, softened
- 2 egg yolks
- 200g all-purpose flour
- 1 tsp baking powder
Method
- Simmer maple syrup for 5 minutes to reduce moisture; let cool completely.
- Cream butter with the cooled syrup, then beat in egg yolks.
- Fold in flour and baking powder to form a soft dough; chill for 1 hour.
- Roll out to 1cm thickness and cut into rounds.
- Bake at 165°C (325°F) for 15-18 minutes until golden.
Conversion and rationale
Original sweetener (classic version): 100g granulated sugar
Conversion used: Replaced 100g sugar with 100ml syrup reduced by heating to prevent excess moisture from breaking the shortbread texture.
Why Quebec maple syrup: The natural minerals in Quebec maple syrup pair spectacularly with the high butter fat and sea salt of Brittany's classic sablé, creating a rich butter-caramel 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 →