A dough made from rolled oats, butter and pure maple syrup is shaped into small balls and baked into a cookie with crisp edges and a soft centre. Rooted in Canada's maple syrup tradition, this treat holds up well as a sturdy addition to a picnic basket.
Mix the rolled oats with the flour, baking soda and salt in a bowl.
Beat the butter with the maple syrup until creamy, then work in the dry mixture.
Wrap the dough and chill it in the fridge for 45 minutes.
Roll the dough into small balls, arrange on a baking tray and bake in an oven preheated to 175°C for 15 minutes.
Do not shape the dough before chilling; unchilled dough spreads too much in the oven and turns thin. Allergens: contains gluten (flour), milk and dairy (butter).
Grape or mulberry molasses can replace the maple syrup, but since it is thicker, the dough may need slightly less flour.
Admin DadaGastro · verified in test kitchenAkçaağaç şurubunu yarım bardak yerine üç çeyrek bardak koydum, kurabiyeler daha tatlı ve yumuşak çıktı. Fırın süresini bu yüzden 15 dakika yerine 12 dakikaya indirmem gerekti, kenarları yanmasın diye.
Dinlendirme süresini 45 dakika yerine gece boyunca uzattım, hamur çok daha kolay şekillendi. Fırınlama süresini de 15 dakika yerine 18 dakikaya çıkarınca kenarları daha çıtır oldu.
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