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Canadian Maple Shortbread

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“This is a variation of Shortbread that has a uniquely Canadian flavour! It is much like the Scottish shortbread with it's rich creamery butter flavour combined with Canada's maple syrup. It requires two separate steps: making the maple butter and making the shortbread. It's an easy recipe to make and I hope you enjoy it.”
READY IN:
1hr
YIELD:
36 2inch cookies
UNITS:
US

Ingredients Nutrition

  • Maple butter
  • 23 cup maple syrup (use the real thing!)
  • 1 cup butter, at room temperature (use butter, not margarine)
  • Shortbread
  • 34 cup maple butter
  • 2 cups flour
  • 1 pinch salt

Directions

  1. Maple butter: In a small saucepan, bring the maple syrup to a boil and reduce by half (this should take about 15 minutes) Remove from heat and let it stand at room temp.
  2. When it is cool, add the butter and stir or gently whisk until well blended.
  3. Place in frigde until firm.
  4. This makes about 3/4 cup.
  5. Shortbread: In a food processor or blender, combine the maple butter, flour and salt.
  6. Use the pulse setting to combine well the ingredients.
  7. Take it out of the blender/food processor and shape it into a ball.
  8. Flatten it to a disc shape.
  9. Wrap in plastic and refrigerate until well chilled.
  10. Preheat oven to 350F and position rack to centre of oven.
  11. Remove dough from the fridge and roll it out to about 1/4 inch thickness.
  12. Cut dough into desired shapes (I use a maple leaf shaped cookie cutter... very Canadian, eh?) Place cookies on ungreased cookie sheet and bake until slightly golden brown (about 10-15 min, depending on your oven).

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