Maple Short-breads

  • Preparation: 30 minutes
  • Cooking: 10 minutes
  • Portions: 40

Ingredients

    • 10g candy cap (Lactarius helvus)
    • 275g wheat flour
    • 160g sugar
    • 225g butter
    • 1 egg
    • 2ml vanilla extract
    • 120ml warm water

Preparation

Crumble the dried candy cap and soak in the warm water for 15 minutes; drain.

Heat in 14g (1tbsp) of warm butter.

Cream the remaining butter and the sugar in a large bowl.

Beat in the egg and vanilla.

Stir in the flour, then add the sautéed candy caps, stir.

Form in rolls, 4cm in diameter. Wrap in wax paper or plastic film and chill for a few hours.

Preheat oven to 180°C. Remove the dough from the refrigerator and the wrapping. Spread on an ungreased baking sheets to get a layer of of around one cm thick.

Cut with a mushroom cooky cutter to get 40-50 biscuits. Cook until lightly browned (about 10 minutes).

Let cool before serving.

Inspired by a Gary Lincoff's recipe.

 

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