{"id":414,"date":"2017-11-27T19:48:14","date_gmt":"2017-11-27T19:48:14","guid":{"rendered":"https:\/\/bonnevie.me\/?p=414"},"modified":"2019-11-28T19:52:54","modified_gmt":"2019-11-28T19:52:54","slug":"great-canadian-baking-show-bake-along-week-4-maple-leaf-cookies","status":"publish","type":"post","link":"https:\/\/bonnevie.me\/?p=414","title":{"rendered":"Great Canadian Baking Show Bake Along \u2013 Week 4 \u2013 Maple Leaf Cookies"},"content":{"rendered":"\n

The fourth week of the Great Canadian Baking Show featured Maple Leaf Sandwich Cookies for the technical bake, a shortbread cookie with a maple filling, easy peasy! One of the judges, Bruno Feldeisen commented (I am paraphrasing) that these cookies had traps, now I am not sure if it was the recipe as presented to the bakers with the traps or the cookies themselves, so lets see!<\/p>\n\n\n\n

The Maple Leaf Sandwich Cookie technical bake was won this week by Linda Longson<\/a>.  On the show the bakers were given all ingredients they needed to make the Maple Leaf Sandwich Cookies, along with a recipe that was missing some key bits of information (AKA traps!). Those of us following along were lucky to be able to use a more complete recipe (here),<\/a>  and learn from their experience. The bakers also had 1 hour 45 minutes to complete the bake from start to finish.<\/p>\n\n\n\n

I do love maple, and will even eat maple walnut ice cream and suffer being called an old man by my wife.  However my two judges, my wife and son, are not really maple fans, so I adjusted the recipe to meet the judges taste buds by making a chocolate filling instead of maple. So I am modifying the recipe already! Another modification is the cutter, I had no leaf cutter, and  we were not able to find one when we went to West Edmonton Mall the day before, so I decided to use a mitt shaped cutter. So my cookies are Mitt Chocolate Sandwich Cookies! (not to be confused with mint chocolate sandwich cookies)<\/p>\n\n\n\n

I will let you know this bake did not go smoothly.  The week before I sliced off a piece of my finger with my new Japanese knife (it sounds worse than it was and it is healing nicely, just makes doing things awkward), then in the middle of the bake I dropped my phone and shattered the face, interrupting the bake as I was seeing if I could get an appointment with a genius to get it fixed.<\/p>\n\n\n\n

0 Minutes \u2013 I give the recipe a read, and assemble all my ingredients and tools.<\/p>\n\n\n\n

4 Minutes \u2013 I start mixing the butter, icing sugar and vanilla (instead of the maple extract) together.<\/p>\n\n\n\n

6 Minutes \u2013 Although it doesn\u2019t say to do so, I sift the flour over the butter mixture first and then mix in.<\/p>\n\n\n\n

8\u00a0Minutes \u2013 OK, I divide the dough in half to wrap and cool and it is very crumbly.\u00a0 Hmmm, this does not seem right.\u00a0 Shortbread can be on the crumbly side, but since we are rolling these out instead of just packing it into the bottom of a tin, I decide to add 30-40 grams more butter (I think Jude mentioned on the show more butter makes things better).<\/p>\n\n\n\n

10 Minutes \u2013 OK, the dough seems much better, into the fridge for 15 minutes it goes.<\/p>\n\n\n\n

25 Minutes \u2013 Time to roll these cookies out.  No problems here, it rolls out nicely. I sprinkle on some sanding sugar, not as much as Terri put on her cookies on the show though!<\/p>\n\n\n\n

48 Minutes \u2013 First cookies out of the oven, the second set of trays into the oven.  I am still distracted and haven\u2019t started the filling!<\/p>\n\n\n\n