Thursday, 2 February 2012

Maple syrup cookies.

I don't know what it is about maple syrup that makes me want to lick my lips whilst smiling profusely and looking like a bit of an idiot. Obviously there are few things better in the world than a steaming plate of thick and fluffy scotch pancakes drenched in maple syrup, but for those times when you want something to snack on that's still going to give you that hit of sweet syrupy goodness, these cookies are definitely for you. 

I always think the best thing about cookies (apart from the fact that you can whip the dough up in a manner of minutes and they can cook in the oven in a flash) is that they are very all encompassing; for those of you who like your cookies soft and gooey and practically raw, simply take a few minutes off the recommended cooking time. Likewise, for those of you who like it crunchy and hard (oh-er), then add a few minutes on - just be careful not to burn them!

Maple syrup cookies
(makes 12)

115g butter
1tbsp vanilla extract
50g brown sugar
3-4tbsp good quality maple syrup
1 medium egg, beaten
175g self raising flour
2tbsp mixed spice

1. Preheat the oven to 170degrees Celsius. 
2. Cream together the butter, sugar, vanilla and maple syrup. 

3. Fold in the flour and mixed spice
4. Place small spoonfuls onto a greased baking sheet, allowing room for them to spread in the oven. 
5. Bake for 10-12 minutes, until golden brown and the consistency you like. 

Perfect for snacking, offering to guests, taking on a picnic or even just for relaxing and dipping into a cup of tea at the end of a long day, these biscuits will always have a special place in my heart. 

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