Maple butter biscuits make the perfect homemade gift to share at Christmas and what’s better is that they are quick and easy to make.
Maple butter biscuits
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.
Yep pretty awesome isn’t it? Today’s recipe – Maple butter biscuits are easy, tasty and quick to make – perfect for Christmas gift giving AND you can make the dough and freeze it.
If you like this recipe you might also like to try Wholefood gingerbread biscuits.
Most 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.
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 boys some day.
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. Mmm butter…
Sorry I digress. My brain is split in a million pieces at the moment and I’m writing this in a miraculous moment of overlapping naps. Now to see if I can knock any chores of the list. Enjoy!
What about you? Have you ever frozen biscuit dough?
- 125g (4.4oz) butter, softened
- ½ tsp vanilla extract
- ⅓ cup maple syrup
- ¾ cup plain (AP) flour
- ¼ 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.