Wednesday, July 20, 2011

Maple Syrup Butter Cookies

Butter cookies are great to have them around, put them in the box and place it anywhere that people can reach you will be surprised how fast they gone.  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 cookie, 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 it 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 other recipe 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.


Adaptation from: Biscuits by Australian Women's Weekly 



Maple Butter Cookies
Makes 60 small cookies

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


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

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


Pipe stars about 3 cm apart onto prepared baking sheets.
Bake for 13-15 minutes or until golden brown.


15 comments:

Jessica said...

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

Jennifurla said...

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

Monica Adriana said...

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

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Karupin said...

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).

dailydelicious said...

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

Anonymous said...

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?

dailydelicious said...

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.

Anonymous said...

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 :)

dailydelicious said...

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.

Vcuisine said...

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

Yvonne Lim said...

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

dailydelicious said...

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.

Adeline Pang said...

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

dailydelicious said...

I use Wilton 1D.

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