Ingredients
6 tbsp unsalted butter, softened to room temperature
¼ cup maple syrup
½ tsp ground cinnamon
½ tsp vanilla extract
¼ tsp salt
1½ cups all purpose flour
optional: 4-6 scoops Base Kids
Directions
- Add the softened butter and maple syrup to a large bowl.
- Using an electric hand mixer or stand mixer, beat on high speed until smooth and creamy, about 1–2 minutes.(Tip: The butter should be fully softened to room temperature)
- Add the ground cinnamon, vanilla, and salt.(You can also add some Base Kids here if you like (4-6 scoops))
- Mix on medium speed until fully incorporated (about 1 minute)
- Add the flour and mix on low speed until a dough forms. It may look crumbly at first, but it will come together into a soft dough.
- Scrape down the sides of the bowl as needed.
- Shape the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or overnight.
This step is important: it allows the flour to hydrate and makes the dough easier to roll. If you’re short on time, place the dough in the freezer for 15 minutes.
- After chilling, let the dough sit on the counter for a few minutes to slightly soften.
- Preheat the oven to 180°C
- Lightly flour a work surface or a sheet of parchment paper
- Place the dough on top, flour a rolling pin, and roll the dough around 0.5cm thick
- Use cookie cutters (or any mini cutters) to cut out shapes.
- Place the cut-out shapes onto a parchment-lined baking tray.
- Gather scraps, re-roll, and cut until all dough is used. Add more flour as needed to prevent sticking.
- Bake for 7–10 minutes, or until the edges are lightly golden. Watch closely as they can burn quickly (my first batch burnt!)
- Allow the crackers to cool completely on the tray before serving or storing.
(recipe credit: @feedingtinybellies)