Last week I saw some of my food blogger pals rave about a new product they were sampling. The product was Moose Maple Butter – with no preservatives or additives in sight – this butter contains just that. Butter. With some Grade A maple syrup. And just a wee pinch of salt.
I’m a massive maple fan. You just can’t beat pancakes with blueberries with a drizzle (or a full on drench) of maple syrup. So Maple Moose Butter is right up my street! See here for a short history of Maple Moose, and an interview with Farrah herself, the brains behind the business! I’m excited that my pals in Richmond and Kew can get their hands on MMB too,as it is stocked in local shops there (I used to live there so I’m sure it will be a popular product and will be snapped up!).
Once Farrah had kindly sent me a sample tub (in a cool bag type package) it was time to get baking! Though I did sample just a wee bit of the butter on a slice of toast, I was restrained and resolved to use the butter for two recipes. This is the first – paying homage to the blueberry-maple flavour combo, I’ve devised a recipe for flavoured cookies. As well as light brown sugar, I still had some blueberry icing sugar from Sugar and Crumbs which I added into the mix which gave the cookies a lovely little aromatic boost. (You could just use an extra 50g of whatever sugar you have if you don’t have this).
These cookies are no delicate cookies – they are rustic in shape and need a wee bit of height to support the blueberries. The dough is suitable for rolling into balls but not for following out if you want precise shapes. I tried a few batches with different oven temperatures and have settled on the below temperature to ensure crunch on the outside with a soft chewiness for the interior. As for the Maple Moose Butter, you can taste the warmth of the maple flavour through the blueberries, which is fantastic!
Maple Blueberry Cookies
- 100g Moose Maple Butter
- 150g light brown sugar
- 50g blueberry icing sugar (Sugar and Crumbs)
- 1 egg
- 1/2 tsp vanilla extract
- 300g plain flour
- 1 tbp milk
- 130g blueberries (I used fresh, I imagine frozen would work just as well)
1. Combine the butter and light brown icing sugar together until creamy. Add in the egg and vanilla extract, and continue mixing for a couple of minutes (a slow-medium speed is fine).
2. Then add in the icing sugar and continue mixing for a couple of minutes until the mixture is an even caramel brown colour. Fold in the flour and add a table spoon of milk to bind it all together.
3. Add in the blueberries. The dough will be quite stiff but I didn’t combine the blueberries in too much as I wanted them to keep their shape within the cookie dough.
4. Shape into golf ball sized shapes and press down slightly onto a lined baking tray.
5. Bake at 200c (fan) for 10-12 minutes.