Ingredients
- 115g unsalted butter, softened
- 180ml pure Quebec maple syrup (dark)
- 1 small egg
- 1 tsp vanilla extract
- 350g all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 2 tbsp ground cinnamon mixed with 2 tbsp maple sugar for rolling
Method
- Beat butter and maple syrup together, then whisk in the egg and vanilla extract.
- Sift flour, cream of tartar, baking soda, and salt, then stir into the wet mix to form a soft dough.
- Chill dough for 15 minutes, then shape into 2cm balls.
- Roll each ball thoroughly in the cinnamon-maple sugar mixture.
- Bake at 165°C (325°F) for 10-12 minutes until puffy and cracked.
Conversion and rationale
Original sweetener (classic version): 200g granulated white sugar
Conversion used: Replaced 200g white sugar with 180ml dark maple syrup. Reduced liquid by using a small egg instead of large, and baked 15°C lower (165°C) to prevent over-browning.
Why Quebec maple syrup: Dark maple syrup infuses a caramelized depth that elevates the warm, spicy notes of cinnamon, providing a nostalgic taste with local Quebec authenticity.
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 →