Maple Shortbread
 
 
A ridiculously light, buttery shortbread scented with maple!
Author:
Serves: 30 cookies
Ingredients
  • 2 sticks + 2 tbsp (255g) butter, room temperature
  • ⅓ cup (75g) caster sugar + extra for topping
  • 1½ tsp maple extract
  • 1¾ cups (260g) plain flour
  • ½ cup (75g) cornflour (aka cornstarch)
Instructions
  1. Preheat the oven to 325F/160C and grease and line an 9inch (23cm) square baking dish.
  2. Beat together the butter, caster sugar and maple extract until very soft and pale in colour.
  3. Add the flour and cornflour and stir until a smooth dough forms.
  4. Pat and press the mixture into the baking dish, and smooth the top with a small palette knife.
  5. Bake for 30 minutes or until the shortbread takes on a light golden brown colour. Immediately sprinkle the top of the shortbread with extra sugar and gently shake the tin to coat.
  6. While the shortbread is still warm in the tin, slice it into small rectangles, and then leave to cool completely. Remove the biscuits from the tin when cool, and store in an air tight container.
Recipe by The Sugar Hit at https://www.thesugarhit.com/2014/12/maple-shortbread-cookie-week.html