I’ve always just associated maple syrup with drizzling over pancakes, or bacon and waffles (I’m all about the salt and sweet) but I’ve recently been on a learning curve and now know just how tasty and versatile it is.
I didn’t realise but you can use maple syrup to transform so many different types of dishes – sweet and savoury – and I love the idea of using this natural source of energy as a glaze over chicken and turkey.. and also to add a hit of sweetness to salads and soups – the Canadian Maple Vinegar is amazing for a salad drizzle!
However right now, my sweet tooth is fully engaged and on the run up to Chrimbo I am all about the baking. Festive biscuits tick so many boxes for me that they’re always my first go-to when I start my baking frenzy… and gingerbread is one of my favourites. It’s crunchy, snappy and firey – I love it. And this year I’ve tried something different and am using Canadian Maple Syrup, in honour of Maple Syrup Day.
These are my Maple Gingerbread with Orange & Cinnamon Icing… super duper festive and so pretty on the table too.
They are also perfect for hanging on your Christmas tree, but do remember to punch a little hole in them before you bake!
Canadian Maple Syrup also comes in 4 different grades – golden, amber, dark and very dark – I’ve used the golden grade in the biscuit mix and the very dark grade in the icing, for extra depth.
It’s definitely worth having a taste of them all and playing around with flavours – and once you discover all the products that are available – spreads, flakes, sugar, vinegar – there’ll be no stopping your creativity in the kitchen!
Happy holidays, team. And a very merry Maple Syrup Day!
Maple Gingerbread Biscuits with orange & cinnamon icing
125g unsalted butter
65g golden maple syrup
1.5 tsp bicarbonate of soda
1 tsp cinnamon
2tsp ground ginger
300g plain flour
100g muscovado sugar
Fan oven – 180
- Melt the butter, sugar and maple syrup in a pan
- Mix the flour, bicarbonate of soda, ground ginger and cinnamon in a separate bowl
- Make a well in the flour mixture and pour in the melted butter and sugar misxture.
- Use your hands to make a dough
- Roll out your dough between two sheets of baking paper, to the thickness of a £1 coin
- Cut out your biscuit shapes and bake for 10-12 mins.
Orange and Cinnamon Icing
200g icing sugar
3 tbsp orange juice
Half a teaspoon cinnamon
Mix the icing sugar with the cinnamon and add the orange juice. You may find you need a little more liquid, in which case add a few drops of orange juice at a time – a little goes a long way!
Pipe your biscuits when they’re cold and store in an airtight container.
Sponsored by Maple from Canada UK