Cookies & biscuits · Original adaptation
Maple Cream Sandwich Cookies Recipe
Crisp maple cookies paired with a smooth maple buttercream, shaped as simple rounds for a practical home version of the Canada Week technical.
Inspired by The Great Canadian Baking Show, Season 1, Episode 4
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Bake it at home
Maple Cream Sandwich Cookies
- Prep
- 35 min
- Bake
- 12 min
- Total
- 47 min
- Makes
- 16 sandwich cookies
Ingredients
- 225 g unsalted butter, softened, divided
- 100 g light brown sugar
- 60 ml pure maple syrup, divided
- 1 large egg yolk
- 260 g plain flour
- 1/2 teaspoon fine salt
- 140 g icing sugar
- 1 tablespoon whole milk
Method
Beat 125 g butter with the brown sugar until smooth, then mix in 30 ml maple syrup and the egg yolk.
Stir in the flour and salt to form a soft dough. Flatten, wrap, and chill for 30 minutes.
Heat the oven to 180 C, or 160 C fan. Roll the dough to 4 mm thick and cut 32 rounds with a 5 cm cutter.
Bake on lined sheets for 10 to 12 minutes until the edges are lightly browned, then cool completely.
Beat the remaining 100 g butter with the icing sugar, remaining maple syrup, and milk. Pipe or spread the filling over 16 cookies and top with the remaining rounds.
From the episode
Canadian
This adaptation starts from the episode's canadian baking brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
