Pure Maple Cookie Recipe
Maple syrup works really well as an alternative sweetener for making cookies. We made these delicious maple cookies to match our limited edition Christmoose this year…moostaches and all!
465g plain flour
2 teaspoons baking powder
250g butter, softened
80ml Pure Maple Syrup, Amber Rich, room temperature
ready made eyes
250g icing sugar
red food colouring
50g black fondant
Sift together the dry ingredients in a large bowl.
Beat the softened butter and add the maple syrup slowly until it forms a creamy smooth mixture.
Beat the egg and add a little at a time to the maple and butter mixture.
Stir in the dry ingredients with a wooden spoon until it starts to form a dough.
Wrap up in clingfilm and refrigerate for about half an hour.
Meanwhile preheat the oven to 180C and line the baking trays.
Roll out half the dough (keeping the rest in the fridge until needed) to about 3mm thickness and cut into shapes and place on the lined baking tray.
Bake in the oven for about 12 – 14 minutes until golden. Place on a wire rack and allow to cool. Once cooled decorate.
Mix the icing sugar with enough water to make thick and smooth icing. Keep a little aside to stick the eyes on and add the food colouring to the rest. Make the moustache and nose with the fondant. Decorate the antlers and snout with the coloured icing and while the snout is still wet add the fondant pieces. Leave to set.