Birch Syrup Shortbreads

by Miche Genest

Birch Syrup Shortbreads


½ cup (125 mL) soft, unsalted butter
⅓ cup (80 mL) birch syrup
1 to 1¼ cups (250 to 300 mL) whole wheat or triticale flour


  1. Beat butter until light and fluffy with an electric beater.
  2. Beat in birch syrup.
  3. Stir in flour with a wooden spoon, adding more flour as necessary to make a semi-firm dough.
  4. Form dough into two logs about 2 inches in diameter and 6 inches long. Wrap in plastic and chill for at least one hour.
  5. Preheat oven to 325F.
  6. Slice each log into cookies about ¼-inch thick.
  7. Bake for 15 to 20 minutes, removing cookies from the oven while still soft. They will harden as they cool.
Makes about 48 cookies.