#maple biscuits

I made these simple yet delicious Maple Cookies just before I left home, with the maple syrup I brought back in June when I first visited Toronto. They are delicately flavored and an excellent treat with tea.

Ingredients (makes 2 dozens):

2 1/3 cup all-purpose flour

1 level tespoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup packed brown sugar

1 small egg

1/2 cup good quality maple syrup

In a medium bowl, combine flour, baking soda and salt, mix well. Set aside.

In a large bowl, cream butter and brown sugar together with a wooden spoon, until well-blended. Whisk in egg. Then, gently stir in maple syrup, until mostly incorporated, and whisk vigorously until completely incorporated. 

Stir in flour mixture, 1/2 cup at a time, until a soft ball forms. Wrap in cling film, flateen into a disk, and store in the refrigerator, for at least 45 minutes.

Preheat oven to 400°. Line baking sheets with parchment paper.

Roll maple cookie dough out onto a lightly floured surface (to about 1/2″ thickness). Cut out cookies with a cookie cutter and line them on prepared baking sheets, spacing them evenly. Repeat until there’s no dough left.

Bake at 400°, for 16 minutes, rotating baking sheets halfway through baking.