We’re coming up to those special two weeks which my mother always loved so much when we lived in Canada – the Fall. I don’t know what climatic conditions exist there, but unlike in England where autumn is definitely a ‘season of mists and mellow fruitfulness’ lasting a good couple of months, in Canada it all happens at once – whole mountainsides suddenly becoming aflame with reds, golds, shocking pinks even.
I’ve also just lost the biscuit-eating colleague who used to sit next to me – he’s moved to another room.
So now seems an appropriate time to make biscuits with maple syrup. These are a sort of maple-syrup-incorporating development of Anzac biscuits.
Recipe for Canadian maple syrup cookies
This makes about 12
- 135g/1½ cups rolled oats
- 50g/½ cup desiccated coconut
- 165g/1⅓ cups plain flour
- 1 tsp salt
- 1 tsp cinnamon
- 220g/1 cup soft brown sugar
- 125/4 oz (½ brick) butter
- 4 tbs maple syrup
- 1 tbs agave nectar
- 1 tsp bicarbonate of soda
- 2 tbsp boiling water
- 1 tsp vanilla paste
- 150g/1¼ cups chopped, dry-fried pecans, alternatively you could use skinned hazelnuts
- Preheat oven to 180ºC.
- In a large mixing bowl mix the dry ingredients except the bicarbonate of soda.
- Melt the butter with the syrups in a small saucepan, leave to cool, and add the vanilla paste.
- Mix the bicarbonate of soda with the boiling water, add to syrup mixture.
- Add the syrup mixture and the nuts to the dry ingredients.
- Place balls of dough, each about a tablespoon in volume on a baking sheet and squish gently
- Bake for about ten minutes.
This post is dedicated to JB.