Ingredients
- 250 g all-purpose flour
- 30 g cornstarch
- 1/2 tsp salt
- 170 g unsalted butter, softened
- 90 ml Québec maple syrup
- 1 tsp vanilla extract
Method
- Whisk flour, cornstarch, and salt.
- Beat butter, maple syrup, and vanilla until smooth; mix in the dry ingredients.
- Press into a lined 20 cm pan and chill for 30 minutes.
- Prick the surface and cut into bars.
- Bake at 160 °C for 25–30 minutes; cool before separating.
Conversion and rationale
Original sweetener (classic version): 100 g caster sugar
Conversion used: Replace 100 g sugar with 90 ml maple syrup; use 30 g cornstarch to preserve shortness and chill the moister dough. Bake at 160 °C instead of 175 °C, a 15 °C reduction.
Why Quebec maple syrup: Maple adds a subtle toasted flavor to the buttery crumb and pairs naturally with vanilla. The adaptation keeps shortbread's tender texture while using a regional Canadian sweetener.
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 →