Shortbread Biscuits with Maple Walnut Icing
We've put a North American spin on the classic shortbread by using California walnuts and pure Canadian Maple Syrup.
Servings: 24 biscuits
Equipment
- Nut Chopper
- Pastry Cutter
- Rolling Pin
Ingredients
Shortbread Biscuits
- 125 grams butter cubed and soft
- 200 grams caster sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 300 grams plain flour We used Matthews Cotswold Maizebite Flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Icing & Decorating
- 25 grams butter very soft
- 2 tablespoons maple syrup
- 150 grams icing sugar
- 50 grams walnuts chopped or whole
Instructions
Biscuit Dough
- In large bowl, cream together butter and sugar.
- Mix in egg and vanilla.
- Sift together flour, salt and baking powder. Add to the wet mix.
- Bring dough together.
- Shape into a ball and cover with cling film.
- Refrigerate and rest the dough for at least 4 hours.
- Roll out dough on floured surface until uniform thickness.
- Cut out shapes desired and place on baking tray lined with parchment paper.
- Bake at 170C fan for 10 - 12 minutes until golden brown.
- Remove from tray and let cool on wire rack. Cool completely before icing.
Icing
- In a small bowl, mix together butter and maple syrup.
- Add icing sugar to desired consistency.
- Once biscuits are cool, ice and decorate them as desired.