As promised here is the ultimate maple syrup cookie recipe.
Wonderfully tasting, but not too sweet and with a creamy, buttery filling. I admit it, these maple syrup cookies are no lean food, thanks to a lot of butter in the cookie and especially in the filling.
By the way, the biscuits are also good on their own, but with the maple syrup-butter-cream filling, they become irresistible! (My husband can’t hear the praise for this cookie anymore ?)
They are particularly beautiful cut out in the form of a maple leaf.
In Canada, I found this beautiful maple leaf cookie cutter, but of course, the cookies will also be good with another shape.
And the simpler the cookie cutter is, the easier it is to cut them out!
And by the way, my homemade ones might not be as nice as the ones I bought, BUT at least as good!
Another little tip: The dough is very soft and smooth and due to the high butter content it is difficult to cut out. It works best if you spread the finished dough on a floured baking paper right away, then dust it with flour and cover it with a second baking paper. This way you can carefully roll it out to the desired thickness of 3 mm and then lay it flat in the freezer for about 60 minutes. Then cut out frozen and put the frozen cookie dough into the preheated oven. This way it “melts” less when you cut it out.
In case not all cookies are eaten immediately (which I can’t imagine), the filled cookies should be stored in the fridge, otherwise, the filling will become too soft.
Here is the recipe:
Maple syrup biscuits
For the cookies
- 200 g butter room temperature
- 120 g sugar
- 150 ml maple syrup
- 2 eggs
- 450 g flour
For the filling
- 100 g butter room temperature
- 100 g icing sugar
- 50 g maple syrup
- Preheat oven to 200°C
Preparation for the cookies
- Beat the butter at room temperature with a blender until it forms little spikes.
- Add sugar, maple syrup and eggs and continue beating until everything is well mixed.
- Add flour and mix everything together.
- Place between two floured baking parchments and carefully roll out to about 3 mm, then freeze for about 60 minutes.
- Cut out while still frozen and put in the oven immediately.
- Bake for about 10 minutes at 200°C
Preparation for the filling
- Whisk the room-warm butter vigorously with the blender until it is airy and forms little spikes
- Sieve in the icing sugar and beat vigorously again
- Add the maple syrup and mix well
- Pour the filling into a piping bag and spread it on a cooled biscuit, cover with a second biscuit.