Ingredients
- 225g unsalted butter, softened
- 120ml Quebec amber maple syrup
- 300g all-purpose flour
- 1/4 tsp fine sea salt
- 80g pecans, finely chopped
Method
- Cream the softened butter with the Quebec maple syrup in a bowl until smooth and fully emulsified.
- Sift in the flour and salt, add the chopped pecans, and mix gently just until a cohesive dough forms.
- Shape the dough into a 5cm-diameter log, wrap in reusable wrap, and chill in the refrigerator for 1 hour.
- Slice the log into 1cm thick rounds and place them on a baking sheet lined with parchment paper.
- Bake at 165°C (325°F) for 15-18 minutes until the edges are barely golden, then cool completely on a wire rack.
Conversion and rationale
Original sweetener (classic version): 100g powdered sugar
Conversion used: Replaced 100g powdered sugar with 120ml amber maple syrup. Omitted 15ml of liquid from the standard base to compensate for the syrup, and lowered the oven temperature by 15°C to prevent over-browning.
Why Quebec maple syrup: Quebec maple syrup adds a rich, woody depth that pairs naturally with the buttery pecans, elevating this traditional Scottish bake with local forest aromas.
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 →