Cookies & biscuits · Original adaptation
Maple Cream Sandwich Cookies Recipe
Crisp maple cookies paired with a smooth maple buttercream, shaped as simple rounds for a practical home version of the Canada Week technical.
Inspired by The Great Canadian Baking Show, Season 1, Episode 4
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Bake it at home
Maple Cream Sandwich Cookies
- Prep
- 35 min
- Bake
- 12 min
- Total
- 47 min
- Makes
- 16 sandwich cookies
Ingredients
- 225 g unsalted butter, softened, divided
- 100 g light brown sugar
- 60 ml pure maple syrup, divided
- 1 large egg yolk
- 260 g plain flour
- 1/2 teaspoon fine salt
- 140 g icing sugar
- 1 tablespoon whole milk
Method
Beat 125 g butter with the brown sugar until smooth, then mix in 30 ml maple syrup and the egg yolk.
Stir in the flour and salt to form a soft dough. Flatten, wrap, and chill for 30 minutes.
Heat the oven to 180 C, or 160 C fan. Roll the dough to 4 mm thick and cut 32 rounds with a 5 cm cutter.
Bake on lined sheets for 10 to 12 minutes until the edges are lightly browned, then cool completely.
Beat the remaining 100 g butter with the icing sugar, remaining maple syrup, and milk. Pipe or spread the filling over 16 cookies and top with the remaining rounds.
Before you start
- This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.
- The round shape avoids requiring a specialty maple-leaf cutter while preserving the sandwich-cookie format.
From the episode
Canadian
This adaptation starts from the episode's canadian baking brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
