Ingredients
- 170 g butter, softened
- 85 ml Quebec maple syrup
- 250 g all-purpose flour
- ¼ tsp salt
- 30 ml maple syrup (for finishing)
Method
- Cream butter and 85 ml maple syrup until light and fluffy (2–3 min).
- Mix in flour and salt until dough comes together; do not overwork.
- Roll out to 6 mm thickness; cut into shapes and place on lined baking sheet.
- Bake at 160 °C for 12–15 min until pale golden.
- Brush warm cookies with 30 ml maple syrup immediately after baking; cool on rack.
Conversion and rationale
Original sweetener (classic version): 100 g fine white sugar
Conversion used: Replace 100 g sugar with 85 ml maple syrup; reduce flour by 10 g to account for syrup moisture; apply maple glaze after baking for authentic sweetness; lower temp by 15 °C to prevent caramelization.
Why Quebec maple syrup: Maple syrup adds buttery caramel notes without refinement chemicals. Finishing glaze delivers intense local flavor in minimal processing.
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 →