Shortbread with maple syrup and walnuts
Votes: 1
Time: 11 hours 35 minutes
Complexity: easily
Quantity: 16 bars
Complexity: easily
Quantity: 16 bars
Nutritional value per serving:
Calories 268, total fat 19 G., saturated fats 8 G., proteins 4 G., carbohydrates 22 G., fiber 1 G., cholesterol 42 mg, sodium 39 mg, sugar 8 G.
Calories 268, total fat 19 G., saturated fats 8 G., proteins 4 G., carbohydrates 22 G., fiber 1 G., cholesterol 42 mg, sodium 39 mg, sugar 8 G.
Maple syrup and walnuts are a winning combination for delicious baked goods when you're craving something different, not chocolate or vanilla. The shortbread with walnuts is baked as a single layer, then, once cooled, cut into convenient bars. Wrap it in plastic wrap and let it rest overnight—the next day, it will be incredibly tender and crumbly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220g unsalted butter, cut into pieces, room temperature, plus extra for greasing the pan
- 0.5 cups of sugar
- 1 large egg yolk
- 2 tablespoons natural maple syrup
- 1 tsp vanilla extract
- 1 vanilla bean, halved lengthwise and seeds scraped out (optional)
- 1 and 3/4 cups of premium flour + extra for working with the dough
- 1/4 cup rice flour
- 1/4 teaspoon fine sea salt
- 1.5 cups coarsely chopped walnuts
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Cooking the dish according to the recipe:
- Preheat oven to 160°C. Grease the corners and sides of a 20x20 cm springform pan with butter. Line the pan with foil, leaving an overhang on both sides.
- In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to medium and add the egg yolk, syrup, and vanilla seeds, if using. Reduce the speed to low, add the flour and salt, and beat until fully incorporated. Add the walnuts and continue mixing until fully incorporated.
- Using your hands, evenly spoon the dough into the prepared pan. Lightly flour your hands and press the dough into the corners of the pan. Place a sheet of waxed paper on top of the dough and press it down with something square and heavy (such as another pan or a stick of cold butter) to press the dough into the pan and create a smooth, even surface. Refrigerate the dough for about 30 minutes.
- Once the dough has set, prick the entire surface with a fork, creating a pattern. Bake until deep golden brown and the shortbread crust begins to pull away from the sides of the pan, about 45 minutes. Cool completely on a wire rack, about 2 hours, then wrap in plastic wrap and let rest overnight.
- Place a lightweight cutting board or wire rack over the pan. Invert and place on the counter. Carefully remove the pan by pulling on the foil. Carefully peel the foil away from the cake. Place another lightweight cutting board on top and invert the cake.
- Using a sharp serrated knife, cut the cake in half. Then, slice each half into 8 bars.
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