Ingredients
- 225 g butter, softened
- 1/2 cup maple syrup
- 300 g flour
- pinch salt
Method
- Cream butter with maple syrup.
- Work in flour and salt to a soft dough.
- Chill 30 min, roll and cut.
- Bake at 150°C for 18 min until pale golden.
- Cool on rack.
Conversion and rationale
Original sweetener (classic version): 115 g icing sugar
Conversion used: Swap 115 g icing sugar for 1/2 cup maple syrup; add 25 g extra flour to compensate liquid; oven 165°C→150°C.
Why Quebec maple syrup: Maple lends a nutty, buttery note and natural minerals; sourced locally in Québec, reducing food miles.
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 →