I love fall flavors: pumpkin, maple, apple, and all that other good stuff that makes you feel all warm inside. This month’s Bon Appétit has a great selection of fall recipes. There is a section just on maple sweets and this shortbread is one of them (I’ve got my eye on a cake too).
I made this for the person I am shipping my Secret Baker to this month, so I hope she enjoys it. The theme was fall ingredients, fall spices. This recipe is simple, yet very flavorful. The magazine suggested the use of Grade B Maple Syrup because of its flavor and color. I could not find maple sugar in the grocery store I frequent, so I made some myself using my mini-food processor, white sugar, and a little maple syrup.
Maple & Chocolate Chip Shortbread
Adapted from Bon Appétit October 2010
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus additional for pan
7 Tbsp. finely ground maple sugar, divided
1/4 tsp. coarse kosher salt
1 1/2 cups all-purpose flour
1/4 cup bittersweet chocolate chips
2 tsp. Grade B maple syrup
1. Preheat oven to 300°. Butter 9-inch tart pan or springform pan with a removable bottom.
2. Using electronic mixer, beat butter, 6 Tbsp. maple sugar, and salt in a large bowl until light and fluffy, and sugar is dissolved. Add flour and beat just until blended.
3. Pat dough evenly onto the bottom of prepared pan. Press chocolate late chip into dough in a random pattern, spacing chips 1/2 inch apart (chips should show). Brush dough with syrup and sprinkle remaining sugar evenly on top.
4. Bake until golden brown and firm to touch, about 55 minutes. Transfer pan to rack and cool for 10 minutes. Release bottom of pan and cut warm shortbread. Cool wedges completely and serve.