1/2 t salt
1 C maple syrup
200 g powdered sugar
2 T maple syrup
1 package Biscoffs, Digestives, or Butter Tea Biscuits (Leibnez, etc.)
(alternatively, make your own.)
Place butter and salt into a skillet.
Heat on low until splattering stops.
Maintaining heat, pour 1 C maple syrup to butter.
Whisk occasionally or until mixture reaches 235°.
Separately, weigh powdered sugar into stand mixer.
Using a silicone spatula, transfer hot maple butter into sugar.
Beat over low speed until sugar is moistened.
Increase speed.
Add 2 T maple syrup if filling won't hold together.
Immediately transfer into a strong piping bag.
Working quickly, pipe filling and make sandwich cookies.
Filling will harden almost immediately.
Store in an airtight container at room temperature.
LTK
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