Cookies with chestnut flour, maple syrup and fig jam are the epitome of autumn. The maple leaf shape recalls the unmistakable aroma of maple syrup. Great to taste and fun to prepare with little ones.
Recipes for the whole family
Cookies with chestnut flour, maple syrup and fig jam
1 hour and 30 minutes
Dessert
Low difficulty
10 large cookies
Ingredients
- 200 g of chestnut flour
- 100 g rice flour + that for the pastry board
- 90 g of cold butter
- 35 ml (55 g) of
MapleFarm Pure Maple Syrup – Dark
- 1 egg
- 180 g of fig jam
Instructions
- In a bowl sift the two flours, then add the cold cubed butter and work with your fingertips until you have a sandy mixture.
- Combine the maple syrup and egg and mix first with a fork and then with your hands until smooth and elastic.
- Shape into a disk, wrap it with plastic wrap and place in the refrigerator for at least one hour.
- After the time has elapsed, roll out the shortbread on a lightly floured pastry board to about ½ cm thick and carve out the cookies by placing them gradually on a baking sheet lined with parchment paper.
- Create a round hole in the center of half of the cookies.
- Bake in a preheated oven at 180° C for 8-10 minutes, then let them cool.
- When the cookies are cool, spread a teaspoon of fig jam on the cookies without the hole and cover them with the cookies with the hole, applying light pressure.
- Store cookies in an airtight box in a cool place for up to 3 days.
