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Sunday, December 1, 2013

Maple Snaps

Stand back now.
I'm armed and dangerous with a multitude of pure maple products and I'm NOT afraid to use them.  My holiday sweets this year will all have that lingering subtle and delicious maple aftertaste...
I borrowed this from ButtermeupBrooklyn.
Yield 36 cookies
2 1/4 cups (270g) whole wheat flour
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ginger powder
1/4 tsp white pepper
pinch ground cloves
1 tsp baking soda
1 tsp corn starch (I used corn flour)
1/2 tsp salt
3/4 cup (150g) real moist dark brown sugar, packed
1/2 (120mL) cup pure maple syrup
1 egg
1/2 tsp vanilla extract
1/3 cup (70g) butter
grated maple sugar for garnish
1.  In a saucepan, heat the butter on medium heat until it foams, then stir and remove from heat.  It should have changed color slightly, but not be burnt.  It should have reduced to 1/4 cup.  Let cool while you set up the rest of the ingredients.
2.  Sift together the flours, baking soda, salt, and spices.
3.  In another recipient, beat the egg, then add the dark brown sugar.  Whisk together, then add the maple syrup and vanilla.
4.  At this point, you should want to give up and just eat the mixture with a spoon.  Please don't, I promise it's worth the effort.
5.  Whisk in the 1/4 cup browned butter.
6.  Add the dry ingredients into the wet ingredients, stirring constantly until you have a blob of cookie dough.  You may want to refridgerate a bit so it will be easier to handle.
7.  Preheat the oven to 350°F 175°C.  When you're ready, make 1 Tbsp sized balls of cookie goodness with a spot of maple sugar in the middle of each one.  I was rather generous with my maple sugar.
Mmmmm maple...
8.  Cook for 10-12 minutes, then let cool on a wire rack.

Pure delight...
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