Maple butter biscuits make the perfect homemade gift to share at Christmas and what’s better is that the sweet biscuit is quick and easy to make.
Maple butter biscuits (shortbread cookies)
Did you know that with most biscuit doughs, you can make them ahead of time and freeze them then just defrost, bake and eat/gift.
Just pop the dough on a piece of plastic wrap, flatten into a disc and wrap them freeze.
I write the name and baking instructions on the outside.
Yep pretty awesome isn’t it?
Today’s recipe – Maple biscuits are easy, tasty and quick to make – perfect for Christmas gift giving AND you can make the dough ahead of time and freeze it.
If you like this recipe you might also like to try other new recipes – Wholefood gingerbread biscuits.
The best part is most yummy biscuits take less than 12 minutes in the oven so you can be eating fresh biscuits not long after you have the thought of them.
It also means you always have emergency gifts on hand as long as you keep a little supply of wrapping like cellophane bags (my favourite!) and string.
I usually either make a double batch or freeze half whenever I make biscuits so it’s no extra work but means bonus biscuits.
How to make maple shortbread biscuits
There’s something about shortbread-like biscuits that just screams Christmas to me.
Maybe it’s the dusting of icing sugar reminding me of a white Christmas I hope to have one day.
I’ve had one and it was pretty amazing but I’d love to have one with the kids some day.
I’ve also seen these called maple cream cookies before. Maple butter/cream isn’t much of a thing here in Australia but it sure is delicious.
Ingredients for maple cookies
To make these delicious homemade biscuits you will need:
- Butter, room temperature
- Vanilla extract
- Pure Maple syrup – real maple syrup not maple flavor syrup
- Plain flour – aka all purpose flour
* Tip – if you don’t have time to bring your cold butter to room temperature, grate it with a cheese grater. It makes it the perfect consistency.
How to make maple butter biscuits
- Preheat the oven to 160C (350F) fan-forced. Grease two baking sheet and line with parchment paper.
- Beat the butter, extract and maple syrup in a small bowl with an electric mixer until light and fluffy. Alternatively use a stand mixer or food processor. Make sure you really beat it well for light and flaky biscuits.
- Stir through the flour mixture until it forms a shaggy dough.
- Using a teaspoon of mixture at a time, roll dough into balls, flatten and place biscuits on cookie sheet leaving 2cm between each one.
- Bake cookies 12-15 minutes and let the warm biscuits cool on the trays. They won’t turn golden brown like other cookie recipes – you’re going for texture rather than colour.
- Store in an airtight container.
A little word of warning – when you whip the butter and maple syrup together you will create a pretty irresistible looking spread.
I recommend eating before you make these so as to avoid grabbing something (a scone or crumpet would be rather nice) and spreading it with the maple butter.
Sorry I digress.
My brain is split in a million pieces at the moment with crazy Christmas prep. Is it just me?
Can you roll the dough and cut in shapes?
Nope this is definitely not one you can roll out with a rolling pin and cut with cookie cutters.
It’s a very light buttery dough.
Can you use maple sugar in place of maple syrup
Maple sugar is made by boiling maple syrup until it forms granulated crystals – aka until the liquid evaporates.
I think that using maple sugar would change the consistency of the sweet treat too much so nope, stick with maple syrup.
What about you?
Have you ever frozen biscuit dough?
A few more biscuit doughs that freeze well:
Most biscuit dough recipes can be frozen. If it’s a dough that is rolled in balls before baking, you can freeze it in balls then take out as many as you want to bake at a time.
For doughs that you roll in a log and slice, freeze the log and either thaw the whole thing or slice off as many as you like at a time with a pastry cutter.
- Best ever gingerbread biscuits
- Chocolate freckle biscuits
- Brown sugar walnut biscuits
- Chocolate Christmas cookies
- Gluten free wholefood chocolate chip cookies
Connect with Claire K Creations!
Be sure to follow me on my social media, so you never miss a post!
Be sure to follow me on Instagram and tag @clairekcreations so I can see all the wonderful Claire K Creations recipes and creations YOU make!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, tips, tricks and tools for making life simpler, more natural and more connected and see what’s new around here (so that you never miss a new recipe, tip or trick)! If you’d like to check it out, you can request to join HERE.
- 125g (4.4oz) butter, softened
- 1/2 tsp vanilla extract
- 1/3 cup maple syrup
- 3/4 cup plain (AP) flour
- 1/4 cup cornflour
- Preheat the oven to 160C (350F) fan-forced. Grease two oven trays and line with baking paper.
- Beat the butter, extract and maple syrup in a small bowl with an electric mixer until light and fluffy. Stir through the sifted flours.
- Using a teaspoon of dough at a time, roll the mixture into balls, flatten and place on the tray leaving 2cm between each one.
- Bake cookies about 15 minutes and cool on the trays.