Wednesday, July 20, 2011

Maple Syrup Butter Cookies

Butter cookies are great to have around, put them in the box, and place them anywhere that people can reach you will be surprised how fast they went.  Especially a small, and soft cookie.

 I don't think that we need any reason or occasion to bake some cookies ^^, they are the reason by themselves. There are many kinds of cookies, you can go for soft, crunchy, cake-like or etc. actually I think that people always love it.
So, this time I really want to try this recipe, Maple Syrup Butter Cookies (from Biscuits by Australian Women's Weekly ) a small and compact book that I just got last week ^^.
Actually, I bought it because I want to try the recipe for Jaffa jelly cookies, but I couldn't find the ingredient (instant orange jelly crystals) on my last trip to the supermarket, so I have to put my hand on another recipes instead, haha.
I always love maple syrup and like the idea of using it in the cookie as a main source of sweetener, well I have a feeling that it's more healthy than white sugar^^ (I don't talk about the fact, hehe). And you can tell anyone that it doesn't contain sugar at all.
The fact is this cookie is sweet and buttery, from the look you might think that it's hard or crunchy, but it's soft and really melt in the mouth and the last thing that you will know is you will end up eating a lot of it just like me.

日本語のレシピ：メープルバタークッキー



Maple Butter Cookies
Makes 60 small cookies


125g ................................ Butter softened
½ tsp .............................. Vanilla extract
80ml ............................... Maple syrup
110g ................................ Plain flour
35g .................................. Cornstarch
.......................................... A pinch of salt


Preheat the oven to 180°C. 
Sift the flour and cornstarch together, set them aside.
Line baking sheet with silicone baking mats or baking papers.

Beat butter, vanilla extract, salt, and maple syrup in a small bowl with an electronic mixer until light and fluffy.
Stir in sifted flours.
Spoon the mixture into a piping bag fitted with a 1cm fluted piping tip.


Pipe stars about 3 cm apart onto prepared baking sheets.
Bake for 15-17 minutes or until golden brown.


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16 comments:

  1. AnonymousJuly 21, 2011 at 12:06 AM

    :O These are so cute! Such a good idea- well done ^_^

    ReplyDelete
  2. UnknownJuly 21, 2011 at 1:21 AM

    little perfect cookies, I would love a handful for munching on

    ReplyDelete
  3. Monica AdrianaJuly 21, 2011 at 10:01 PM

    ooh Pook, you can always make everything looks so beautiful. including this very simple butter cookies! awesome..

    ReplyDelete
  4. KarupinAugust 6, 2011 at 11:30 PM

    Thank you so much for another delicious recipe! The cookies are so tasty! Which grade of maple sirup did you use? I used grade C and they were very rich in flavour, but I might try them with grade A too (it´s hard to get other grades here).

    ReplyDelete
  5. dailydeliciousAugust 7, 2011 at 4:39 PM

    Hi, Karupin
    You're welcome ^^.
    I use Grade A maple syrup, but I read that grade b is good for baking too.

    ReplyDelete
  6. AnonymousJune 1, 2012 at 1:33 PM

    I have made these twice from the woman's weekly book and the cookies have always gone flat. I'm following the recipe and have no idea what is going wrong. Any tips?

    ReplyDelete
  7. dailydeliciousJune 4, 2012 at 3:27 PM

    Hi,
    If it too flat, it can come from the gluten contain of your flour, you can use more flour, add about 10g or change 20g of plain flour into bread flour.

    ReplyDelete
  8. AnonymousJuly 13, 2012 at 4:59 PM

    Hello ,, I have tried to make the cookies several time but unforchently when I put them into the oven they go flat !! I have done exactly the same steps .. And I tried to add some flour but it didn't work .. Dose the kind of maple syrup effect the recipe ? Thank u :)

    ReplyDelete
  9. dailydeliciousJuly 16, 2012 at 6:04 PM

    Hi,
    If it too flat, it can come from the gluten contain of your flour, you can use more flour, add about 10g or change 20g of plain flour into bread flour.

    ReplyDelete
  10. VijiFebruary 7, 2013 at 6:39 AM

    I made these and they were not only cute, but delicious. When I gifted it to my friends, they simply enjoyed. Thanks for the recipe. Viji

    ReplyDelete
  11. UnknownJune 18, 2013 at 9:01 AM

    Hi! Do you think refrigerating them before baking might help the flat cookies problem?

    ReplyDelete
  12. dailydeliciousJune 18, 2013 at 8:42 PM

    Hi, Yvonne
    You can refrigerate the dough, it will help reduce spreading, but if it spread too much try adding 1-2 tbsp of flour will reduce the problem too.

    ReplyDelete
  13. Adeline PangFebruary 24, 2014 at 10:51 PM

    Hi, the cookies look so beautiful. May I know what piping you use?

    ReplyDelete
  14. dailydeliciousFebruary 25, 2014 at 10:37 AM

    I use Wilton 1D.

    ReplyDelete
  15. RcAugust 8, 2016 at 5:16 PM

    Hi there. . My cookies gone flat. Can I. Substitute cookies flour instead?

    ReplyDelete
    Replies
    1. dailydeliciousAugust 11, 2016 at 5:04 PM

      You can add 10-15g flour to make the dough firmer.

      Delete

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