Maple Syrup Biscuits

[iluvcatz]

I bought some Maple Syrup biscuits in Canada. They were lovely, crisp and very thin. I would like to try and make some. I have the maple syrup now all I need is a recipe. I have had a quick look on the net but the recipes I have found have things like dates and raisins in them. I just want them plain. Hope someone can help.

[nickmo]

Try : http://www.astray.com/recipes/?show=Maple%20syrup%20shortbreads and leave out the nuts; or http://www.astray.com/recipes/?show=Golden%20syrup%20biscuits and use maple inplace of e golden syrup.

If thats the one you mean http://www.nicecupofteaandasitdown.com/biscuits/reviews.php3?item=2 this may be close:

2 cups flour
� teaspoon salt
4 teaspoons baking powder
4 tablespoons shortening
� cup milk
1 cup pure maple syrup

Sift dry ingredients into a bowl. Mix in shortening. Add milk to make a soft dough. Pat or roll out
dough to one-half inch thickness. Cut with a small biscuit cutter. Spread with softened butter and
with male syrup (if desire, cinnamon).

Bake in greased pan or baking sheet at 400 F for 15 minutes. Makes about 16 biscuits.

This is from: http://www.ontariomaplesyrup.com/book3.html

happy cooking..

[iluvcatz]

Ahh... nickmo I knew you would be first with an answer. What is shortening?

[puzzled54]

Is shortening white fat rather than butter?

[nickmo]

Shortening is a (white) fat, usually now from hydgenated veg oils - so loads of trans fats and not the best thing to eat actually. Used to be from lard - probably not what you want in your biscuits but lard in bread making is pretty good.

Shortening is used where the ratio of sugar and liquid is greater than the amount of flour. The shortening has the ability to make a product with a lot of sugar /liquid stay moist and edible. Hydrogenation of a vegetable oil adds two atoms of hydrogen to the double bond in a fatty acid (for example, oleic acid is hydrogenated to stearic acid), increasing the m.p. of the triglyceride. Exposure of the double bond to the catalyst without addition of hydrogen may lead to isomerization to the trans configuration (for example, oleic acid to elaidic acid). This also increases the m.p. (melting point) of the oil.

Try replacing with coconut oil as suggested: http://www.nutiva.com/cocoinfo/healthy.php or you could use butter or margerine ( too close to plastic for me) or use oil. there are specific shortening replacements - try a good wholefood shop for suggestions or if you have a good bake near you - go and ask for their comments as they will be pleased to give suggestions.

http://en.wikipedia.org/wiki/Shortening if you have nothing better to do...

[B00]

I wondered what shortening was as well, but didn't want to appear thick by asking!

[lia*]

nikmo, that's a great recipe you give. it looked simple and less time consuming so i tried it. boy, were they good! thanks for sharing. i used butter instead of shortening. they came out great.

[nickmo]

Hi Lia* - good to hear they came out ok!