Maple Shortbread

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line an 18cm square baking tin with parchment paper.

   Tip: To ensure even baking, make sure the tin is at least 2cm from the oven's sides.

2. 2

   Cream the butter and castor sugar in a large mixing bowl until light and fluffy.

   Tip: Scrape down the sides of the bowl occasionally to prevent sugar from accumulating at the bottom.

3. 3

   Beat in the unsalted eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Make sure to beat the eggs until they are fully incorporated to prevent any egginess in the shortbread.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Don't overmix the dough, as this can lead to a dense shortbread.

5. 5

   Stir in the pure Canadian maple syrup and vanilla extract until well combined.

   Tip: Be careful not to overmix the mixture, as this can cause the shortbread to become too sticky.

6. 6

   Press the dough evenly into the prepared baking tin.

   Tip: Make sure to press the dough into all corners of the tin to ensure an even bake.

7. 7

   Bake for 30-35 minutes, or until the shortbread is golden brown.

   Tip: Check the shortbread after 25 minutes and cover with foil if it's browning too quickly.

8. 8

   Remove from the oven and let cool completely in the tin before cutting into squares.

   Tip: Let the shortbread cool completely before serving to prevent it from breaking apart.

9. 9

   Cut into desired size and serve.

   Tip: You can store the shortbread in an airtight container at room temperature for up to 3 days.