Bake of the Week: Maple Syrup and Walnut Biscuits

THE combination of maple syrup and walnuts is one that’s hard to beat and you won’t be able to get enough of these cookies.

If you have an iron willpower, you can make a big batch of the dough, freeze it and defrost when you need a new fix of loveliness!

Thanks to Maple From Canada (maplefromcanada.co.uk) for this great bake.

You’ll need

225g unsalted butter, softened

75g maple sugar

1 egg yolk

40ml pure maple syrup

250g plain flour (extra for dusting)

40g walnuts, chopped

40g pecans, chopped

Method

Preheat oven to 180C/160C fan/gas mark 4.

Cream the butter and sugar, then add egg yolk and maple syrup.

Fold in flour and bind into a dough. Add the chopped walnuts and pecans.

Mould into three cylinder logs, each 18cm long and 5cm in diameter.

Wrap in clingfilm, place in fridge and chill for 1 hour.

To cook, cut into 5mm slices and bake on a greaseproof-papered tray for 10-12 minutes until slightly golden around the edge.

Dust with caster sugar if preferred.

Bake of the Week: Key Lime Pie