Wednesday, September 17, 2014

Mabon: Maple Shortbread Cookies

Yes, this is also the third post for shortbread month! But, it will be Mabon as well next Sunday, so I wanted to combine these two things :) I can't believe that in a few days it will be autumn already. Especially when we still have full blown summer temperatures this week. Still the change is already noticeable. Mushrooms are popping up everywhere. Anyway, on to the cookies. I ordered some leaf shaped cookie cutters to match the theme of Mabon for this recipe but it turned out they were mini cookie cutters. Of course you can use any cookie cutter you like. The original recipe for the maple cookies comes from All recipes. The recipe seemed very simple, however when I made it, it was one gooey mess. The original recipe stated 2 cups of flour, which normally would be fine to 1 cup butter, however because of the extra liquid of the maple syrup, I added an extra cup of flour to get a dough and not a batter. The cookies stay light, but are crispy and have a nice subtle maple after taste.

Maple Shortbread Cookies (makes 24 regular or two trays as shown with mini cookies)
- 3 cups flour
- 1 cup butter (use margarine for vegan cookies)
- 0.5 cup maple syrup
- 0.25 tsp salt

Pre heat the oven to 180 degrees.
Mix the butter and maple syrup together until smooth. In a separate bowl stir the salt through the flour. Mix them together until just interoperated. Now you can form walnut size balls and flatten them a bit. Or you roll out the dough and use cookie cutters.
Bake them in the oven for about 12-15 minutes.


  1. Ah Maple Syrup! I think it is in my DNA. My great great mothers and fathers were from the state of Vermont in the US. I will try this recipe for sweets in my bentos and for Mabon. Would 180 degrees cooking temperature translate to 350 Fahrenheit, do you think? Thank you.

    1. Yes, it would. I always have a bit of trouble going from F to C myself, so that is why I have an calculating app on my phone. A handy gadget :)