Tuesday, 19 November 2013

Vanilla Maple and Pecan Cookie Recipe

These cookies have a very soft, light and airy texture, which is quite unusual but they are very tasty.  They are quite cake-like and the top is sticky with Clarks Vanilla Maple Syrup.  (They have been adapted from the Cookies Galore book by J. Bellefontaine.)

maple syrup


175g Plain Flour
1 Teaspoon Baking powder
1/2 Teaspoon of bicarbonate of soda
85g of butter
75g sugar
1 beaten egg
50 g of Pecans roughly chopped
4 tablespoons of Clark's Maple Syrup with Vanilla (plus a little extra to brush over once cooked)


Rub the butter into the flour, bicarb and baking powder.
Stir in sugar and chopped nuts.
Add egg and Maple Syrup to form a stiff mixture.
Blob tablespoonfuls onto a baking sheet.
Cook at GM4 for 15-20 minutes.
Once cooked, remove from oven and brush over some more Maple Syrup whilst still hot.

Clark's Maple Syrup

I received the three bottles of Clarks Maple Syrup: Original, Pure Canadian and Vanilla to try out.  They are perfect served on pancakes, over ice cream, with porridge or in baking.  The rich, natural flavour is sweet and delicious and also has Superfood status so you don't have to feel guilty about enjoying it!

  • A tablespoon of maple syrup contains 52 calories, that’s fewer calories than sugar and honey
  • An excellent source of manganese which provides energy and antioxidants
  • A good source of zinc which helps protect the immune system
  • May help to support reproductive health and lower the risk of prostate cancer
  • Contains compounds which could help manage Type 2 diabetes.
  • It settles digestive issues which can occur after eating processed sweeteners
  • It helps with muscle recovery and keeps bones strong
  • It also includes important nutrients such as iron, calcium and potassium
  • It helps to keep your white blood cells up which help protect against coughs and colds
  • May promote a healthy liver

Find out more at


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