Ingredients

• 170g Unsalted Butter
• 70g Walnuts
• 150g White Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract
• 300g All Purpose Flour
• 1 teaspoon Baking Powder
• ¼ teaspoon Salt
• 100g Muscovado Sugar
• 1 tablespoon Ground Cinnamon
• 30g Butter
• 30g Maple Syrup
• 50g Icing Sugar
• 2 tablespoons Water

Tools

• Oven
• Parchment paper
• Plastic wrap
• Cooking Chef XL
• Baking sheet - 18 x 13"
• Cooking chef xl bowl
• Work surface
• Lightly floured surface
• Small bowl

Method

1. Line a clean baking sheet with parchment paper
2. Attach the Creaming Beater
3. Add unsalted butter and white sugar to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Mix with splashguard fitted - 1 min, Speed 4
6. Then add egg and vanilla extract to the Cooking Chef XL Bowl
7. Mix with splashguard fitted - 30 sec, Speed 4
8. Then add all purpose flour, baking powder and salt to the Cooking Chef XL Bowl
9. Mix with splashguard fitted - 1 min, Speed 1
10. Transfer dough to work surface
11. Wrap with plastic wrap
12. Chill in fridge - 30 min
13. Clean Cooking Chef bowl
14. Attach the Creaming Beater
15. Add muscovado sugar, ground cinnamon, butter and maple syrup to the Cooking Chef XL Bowl
16. Cook with splashguard fitted - 4 min, 60°C, Stir 1
17. Let cool
18. Transfer dough to lightly floured surface
19. Roll the dough into a rectangle about 40 by 30 cm
20. Transfer filling to dough
21. Spread evenly
22. Roll the dough into a log, starting at the longer side
23. Wrap with plastic wrap
24. Chill in fridge - approx 2 hr
25. Pre-heat oven - 170°C
26. Cut the dough into 2 cm pieces
27. Transfer biscuits to baking sheet
28. Sprinkle with walnuts
29. Bake - 12 min, 170°C
30. Let cool on round wire rack
31. Add icing sugar and water to a clean small bowl
32. Mix with teaspoon until combined
33. Drizzle biscuits with icing
34. Serve

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