- Thread starter
- #61
The Bard
Well-Known Member
That’s awesome Bard and those Maple Shortbread cookies sound like a winner! If you don’t mind sharing the recipe I would love to try them out! I’ve just finished making a big batch of Canna Coffee Creamer if your interested as well! It’s absolutely fantastic for the morning Wake’n’Bake!!
Happy to share....
Dough:
40 grams powdered sugar
165 grams all-purpose flour
1 TBSP pure maple sugar (basically dehydrated real maple syrup)
100g infused coco oil - chilled - broken/chopped into small pieces
Maple syrup as needed.
Glaze:
50 grams powdered sugar, sifted to remove any lumps
Maple syrup as needed
For dough, put all dry ingredients in a food processor with metal blade. Pulse to mix and break up any lumps. Add coconut oil chunks. Pulse food processor until coconut oil chunks are broken down, and mixture has a sandy texture. Add 1 TBSP maple syrup and pulse. Keep adding maple syrup in small amounts until mixture just holds together. Use as little syrup as possible, or else dough will fall apart in the oven. Shape into desired size cookies and freeze (they will spread less in oven if cooked from frozen). Bake on parchment lined cookie sheet at 325F until just golden around edges, about 20 minutes. Allow to cool. Make a maple glaze by drizzling maple syrup into powdered sugar and stirring to remove any lumps. Don't add too much syrup, just until thin enough to drizzle. You can either drizzle the glaze over cooled cookies, or dip them to cover completely.
Hope you enjoy... might go nicely with the Canna Coffee!