Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Shortbread recipe with maple syrup and pecans
The main Canadian ingredients that make up this shortbread recipe have a story. The pecan comes from the pecan tree which is a tree found in northern Mexico and the southeastern United States. This oleaginous nut contains a lot of energy and fatty acids. Maple syrup is also an important ingredient in this Canadian shortbread recipe. The Amerindians were the first to discover this liquor which they called “sinzibuckwud” or “drawn from wood”. They incised the tree before inserting a concave piece or, failing that, a reed. The flowing sap was collected in a container made of birch bark. They then boiled the sap in containers made of clay. The syrup obtained is recognized for its nutritional and energy values.
The first white settlers then introduced copper boilers and kettles to optimize sap harvesting. THE Maple syrup is also used to prepare these tasty shortbreads that we love.
Ingredients
- Pecans for decoration
- 65 g ground pecans
- 320 g flour
- 230 g butter at room temperature
- 150 g of granulated sugar
- 25 g of fluid flour
- 62 ml of maple syrup
- ½ teaspoon of salt
- A lightly beaten egg
- A large egg yolk
- Brown sugar for sprinkling
Preparation
Start by sifting the salt and flour into a bowl. Add your ground pecans and mix using a whisk. Beat the sugar and butter in the bowl of the food processor for one minute until the mixture takes on a smooth, white texture. Add the egg yolk and maple syrup and mix once again. Reduce the speed of the mixer and add the flour little by little. Once the mixture becomes soft and smooth, form a ball which you will wrap in cling film. Place this ball in the refrigerator overnight to make it firmer.
Preheat your oven and line the baking tray using baking paper or parchment paper. Place some flour on the work surface before rolling out the dough into a 5mm thick layer. Cut out discs with a diameter of 5 cm using a cookie cutter. Place the dough disks on a baking sheet and make sure to respect an interval of 3 cm between two doughs. Brown the surface of the cake by spreading it with beaten egg. Place half a pecan in the hollow of each cookie. Sprinkle the sugar over the preparation. Bake for 12 minutes until the edges of the biscuits turn golden brown.
What is the base ingredient for maple syrup and pecan shortbread?
Pecans and maple syrup are undoubtedly the ingredients of this Canadian shortbread recipe.
What goes with maple syrup and pecan shortbread?
You can enjoy your shortbread with a nice cup of hot tea.
Can you eat the maple syrup and pecan shortbread the day before?
You can prepare these shortbreads the day before and eat them later.
How to store maple syrup and pecan shortbread?
Store the maple syrup and pecan shortbread in an airtight container for up to 4 days.
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