Thursday, July 1, 2010

Sugar, (maple) sugar

In the spirit of Canada Day (and summer pot lucks) I present to you a different and creative offering: maple shortbread.

You 'll need:
3/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup maple suyrup (the real stuff, not pancake syrup!)
2 cups all-purpose flour

Line a 9x13 inch metal pan with parchment paper or foil (or a large springform pan like I used) and preheat the oven to 350F.

Cream together the sugar, butter and syrup until fluffy.

Add in the flour, 1/2 cups at a time by hand. Stir together until everything is just combined.
Press the soft dough into yiour prepared pan. Prick the top of the shortbread all over with a fork. Bake at 350 degress 25 minutes until golden. Let it cool on a wire rack.
You can leave the shortbread just like this, or you can gild the lilly a tad with a maple candy glaze (!) by combining in a saucepan on the stove on medium heat:
1/4 cup butter
1/2 cup brown sugar
1/4 cup maple syrup
2 tbs whipping cream
2 cups peanuts (optional).

Pour the melted mixture over the prepared shortbread and smooth to cover. Put the whole thing back into the oven for 20 minutes more until the topping is caramalized and golden. Cut into wedgest (or squares/bars depending on the size pan you use). This should make about 40 decent-sized bars if you use a 9x13 inch pan. They're rich cookies with a hint of maple flavour. Just enough to

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