MAPLE BAT COOKIES Makes about 24 To decorate: I came back from a recent trip to Canada full of ideas for mapleflavoured goodies. These cheeky bat cookies were one of the first things I tried and I was so pleased with the result – crispy and buttery with a wonderful maple flavour. Make a little rectangular slit in the bottom of some of them so they can sit on the rim of your favourite teacup, but be careful – these bats can quickly fly away. tray with baking paper. Roll the dough out on a floured surface and cut out shapes using a bat cookie cutter or a template. Place on the prepared baking tray and bake for 12–14 minutes until the edges start to brown. Leave to cool on a wire rack. ¹/³ quantity Royal Icing Black sanding sugar Red food colour Method: Beat the butter, maple syrup and brown sugar together in an electric mixer until light and fluffy. Brush some royal icing on the wings and sprinkle with the black sanding sugar. Mix the flours and salt together in a bowl with a fork. Colour some royal icing red. Dip a cocktail stick in the red icing and dot onto the cookie for the eyes, dragging the stick up to create a point. Repeat with uncoloured icing for the fangs, this time dragging the stick down. Ingredients: Add the dry ingredients to the butter mixture and mix until fully incorporated, making sure to scrape the sides and base of the bowl. Cover with clingfilm and refrigerate for 1 hour. I sometimes leave it overnight. 170g unsalted butter, at room temperature 90ml maple syrup 50g light brown sugar 200g plain flour, plus extra for dusting 1 tbsp cornflour ¼ tsp salt Leave to set and eat the cookies within four days. Preheat the oven to 170°C fan [375°F/Gas mark 5] and line a baking 120 Yorkshire Life: October 2020
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