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+ servings

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.
Course: Dessert & Bakery
Cuisine: American
Servings: 24 biscuits


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


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.


  • 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.