Sweetened with Canadian maple syrup, these cookies have crisp edges and a soft centre, making them a picnic-basket classic. Chunky walnut pieces give a distinct crunch in every bite.
Beat the room-temperature butter with the sugar, then add the maple syrup and egg; stir in the flour, baking powder and salt to a smooth dough, then fold in the roughly chopped walnuts.
Wrap the dough and chill it in the fridge, which makes it easier to shape with a spoon afterwards.
Scoop small balls of dough onto a tray, spacing them apart, and bake in an oven preheated to 180°C until the edges are lightly browned.
Skipping the chilling step will make the cookies spread too much while baking. Chop the walnuts roughly, as pieces that are too fine lose their crunch. Allergens: contains wheat (gluten), milk and dairy, egg, tree nuts (walnut).
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