Prep 30 mins
Cook 12 mins
My 6 year old picked this recipe out of the Betty Crocker "Spring Bruch" book. Yummy little twist on maple bars. Fun and easy to make.
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon cream of tartar
- 1⁄4 teaspoon salt
- 1⁄2 cup firm butter or 1⁄2 cup margarine
- 3⁄4 cup milk
- 1⁄4 cup chopped nuts
- 3 tablespoons soft butter
- 3 tablespoons maple syrup
- 3⁄4 teaspoon cinnamon
- 1 cup powdered sugar
- 1 -2 tablespoon milk
- 1⁄2 teaspoon maple flavoring
- Heat oven to 450.
- Grease cookie sheet and set aside.
- In large bowl, combine flour, sugar, baking powder, cream of tartar, and salt. Cut in 1/2 cup of butter with pastry cutter or two forks until mixture resembles course crumbs. Add 3/4 cup milk and stir until just combined. You may need to add a dab more milk if it is too dry.
- Knead mixture 10 times on a lightly floured surface. Pat or roll the dough into a 15x9 inch rectangle.
- In a small bowl, stir all of the filling ingredients together and spread over the dough. Fold dough lengthwise into a 15x4/12 inch rectangle and cut into fifteen 1 inch wide strips. Holding a strip at each end, twist in opposite directions twice.
- Place strips on cookie sheet, pressing ends down.
- Bake 10-12 minutes or until golden brown.
- Cool on cookie sheet 2 minutes and transfer to wire rack.
- Drizzle glaze over the warm biscuits.
My kids loved these and begged me to make them again. I didn't have maple essence, and used vanilla, which worked well. Thanks, Kelly!