I have been baking up a storm for Christmas this year. You can’t keep me out of the kitchen! My latest creation was a double batch of maple butter biscuits from the Women’s Weekly Bake book. I make them up as gifts but a few little ones might have jumped into a tupperware container for my morning tea. I’m glad they did.
Other than the fact that I love maple syrup in recipes at the moment, the other reason I chose this recipe was that I got to use the very old biscuit press that my grandma gave me a few months ago. You’ll have to excuse my terrible first attempt at stars but I’m excited to use the clover shaped one for St Patrick’s Day.
The first step, like most biccies, is to whip up the butter and flavour. Unfortunately, I realised I wasn’t going to have enough maple syrup for doubling the recipe so I used a combo of golden syrup and brown sugar to make up the difference.
It took some self control not to steal a bit of this and smear it over a piece of hot toast.
Add the sifted flours to the mixture and stir until combined.
Spoon the batter into a piping bag or biscuit press.
This is my terrible attempt at star biscuits. The first few I did properly and they just looked like big blobs so I decided to make them more like twists. If anyone has any tips for using a biscuit press please share! Bake the biscuits for 15 minutes in a pre-heated, 160C, fan-forced oven.
The recipe says to cool the biscuits on the trays. I needed my trays for batch two so to the cooling rack they went.
Dust the cooled biscuits with icing sugar.
Pack the biscuits up in a pretty basket.
Wrap them up and give to a very happy friend.
Maple butter biscuits - recipe from Women’s Weekly ‘Bake’
Makes about 24 biscuits
- 125g butter, softened
- 1/2 tsp vanilla extract
- 1/3 cup maple syrup
- 3/4 cup plain flour
- 1/4 cup cornflour
Preheat the oven to 160C fan-forced. Grease two oven trays and line with baking paper.
Beat the butter, extract and maple syrup in a small bowl with an electric mixer until light and fluffy. Stir through the sifted flours.
Spoon the mixture into a piping bag fitted with a 1cm fluted tube. Pipe stars about 3cm apart onto the trays. You can also use a cookie press for this recipe.
Bake cookies about 15 minutes and cool on the trays.