Sunday, December 11, 2011

Maple Shortbread

Canadian maple syrup is one of expensive stuffs imported and sold in HK. It's truly sad when I recently had to throw a whole bottle away because I totally forgot and left it stand peacefully in the cupboard until it had passed the expiry date for a few months before I found out! And instead of blaming myself, I simply passed all my guilt for such a wasting thing onto time that seems to fly so quick..actually, too quick to use up all ingredients I've crazily stocked  in/on time!!

With a new bottle bought to replace the old one, I have promised myself not to let the same thing happen again, so I was determined to make something about it and for some reason ( which I couldn't remember what it was! ) I ended up with this shortbread..

Anyway, I couldn't find any recipe that I am really fond of or keen on I decided to create my own recipe using few recipes on the net to be a guide...and here is what I've done at the end..


  • 1 cup cold maple butter , cut into cubes
  • 1/4 scant cup caster sugar
  • 1 teaspoon vanilla
  • 1 3/4 cups unbleached all-purpose flour
  • 4 tablespoons cornstarch
  • 1/2 teaspoon salt    
For the maple syrup, In a small saucepan, bring 2/3 cup of the maple syrup to a boil and reduce by half (this should take about 15 minutes) Remove from heat and let it stand at room temp. When it is cool, add the butter and stir or gently whisk until well blended. Then
  • place in frigde until firm (I left it overnight).

  • Preheat oven to 350°F. Blend the maple butter, sugar, and vanilla in a food processor just until smooth, about 30 seconds. Sift flour, cornstarch, and salt over butter mixture and pulse just until clumps form.

    Press the dough evenly into 8 inch square pan lined with parchment paper. Prick all over with a fork and freeze 5 minutes. Bake in middle of oven until edges are golden, 25 to 30 minutes. Cool in pan on a rack 5 minutes and, while still warm, cut into slices. Cool completely before removing from pan.


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