I recently managed to get my hands on what I predict will be a hit of 2015- Moose Maple Butter. It’s a delicious blend of “organic butter, Grade A maple syrup and a dash of sea-salt”- all the brain child of the wonderful Farrah. As a fan of maple syrup I cannot recommend this highly enough. Not quite the sticky OTT maple hit that you get from syrup, the butter and sea-salt counter what could be a sweetness overload to give a rich, velvety and utterly moreish spread.
I tried it first at the weekend, smeared over some hot crumpets. I was in heaven! Anything so simple that tastes that divine is a must have in my book. Sadly I was too overcome with awe (okay, okay I was too busy smearing and stuffing my face) to remember to take a photograph of the crumpets, transformed into shining amulets whafting of sweet maple-y goodness. But fear not! I have not completely abandoned my baking vocation in favourite of crumpets. In addition to its ease of use straight from the jar, Moose Maple Butter also would appear to be a wonderful addition to any bakers list of ingredients.
Rather than go my usual route of cupcakes and soft bakes, I decided to try Moose Maple Butter out in cookies…but with a twist. Are you intrigued? If so carry on…
Maple Butter Cookies with prosciutto dust
These are my take on the all American breakfast favourite of pancakes, bacon and maple syrup. Crisp, mellow with a wonderful smoky saltiness from the prosciutto dust these are a great treat to snuggle down in front of the TV with. If made to a smaller size they also make a wonderfully different party bite.
185g Self-raising flour
185g Plain flour
1/4 teaspoon salt
125g Moose Maple Butter, softened to room temp
125g light brown sugar
3 slices prosciutto ham
- Preheat oven to 180 C (electric)/ 140 C (fan). Line a baking tray with baking parchment.
- Cream together maple butter and sugar until light and fluffy. You need to do this for at least between 10- 12mins. The easiest way to check is to feel a little mixture between you thumb and forefinger. If it still feels a little grainy you need to mix some more. If it feels smooth- you’re good to go.
- Add the egg, sift in the flours and salt and mix together until mixture comes together. At this point you may chill it in the fridge for about 20 mins if you prefer an easier to work with dough.
- Turn onto lightly floured surface.
- Roll mixture out to into walnut sized balls. Transfer to prepared tray.
- Using a fork dipped in water, quickly press into the surface of the ball to flatten slightly and make grooves.
- Bake in preheated oven until golden brown, about 10-12 minutes.
- Remove from the oven and transfer, using a fish slice or wide spatula, to a cooling rack.
- Whilst the cookies are cooling, dry fry the prosciutto slices in a pan until they darken and become crisp.
- Remove, leave to cool and further crisp up. When fully cooled, the ham will become quite crisp and hard.
- Break the crisp ham slices into a mortar and grind with a pestle to a fine powder.
- Sprinkle the prosciutto powder over the cooled cookies, allowing it to catch into the surface grooves.
If you’d like to know more about Farrah, Moose Maple Butter please do head over to the website at www.moosemaple.co.uk I’m sure there’s big things in store for the Moose!
In the meantime,
“Remember Mom’s the word- that’s Mr. Mom’s!”
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