Ingredients
- 115g unsalted butter, softened
- 180ml Quebec dark maple syrup
- 1 large egg
- 350g all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp salt
Method
- Beat the butter and Quebec dark maple syrup together until smooth, then whisk in the egg.
- In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, and salt, then stir into the wet ingredients.
- Roll the dough to a 6mm thickness on a lightly floured surface and cut out gingerbread shapes.
- Place on a lined baking sheet and bake at 165°C (325°F) for 8 to 10 minutes to keep them soft and chewy.
Conversion and rationale
Original sweetener (classic version): 150g brown sugar and 100g molasses
Conversion used: Replaced the molasses and brown sugar mixture with 180ml of dark maple syrup, reducing the flour by 30g to maintain a perfectly soft, non-sticky dough at 165°C.
Why Quebec maple syrup: Dark maple syrup provides robust caramelised notes and essential minerals that complement the warm spices of ginger and cinnamon beautifully.
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 →