Dipped in chocolate, these delectable maple biscuits are thin and crisp. A delicious treat with hot chocolate or coffee!

100g butter
6 tablespoons maple syrup
50g caster sugar
1 teaspoon bicarbonate of soda
1 egg yolk
150g plain flour
1/4 teaspoon ground cinnamon
75g plain chocolate pieces
75g white chocolate pieces

Makes 40
Preparation time: 20 minutes plus setting
Cooking time: 12-15 minutes

1. Melt the butter in a saucepan, then let it cool slightly.

2. Stir the maple syrup, caster sugar, bicarbonate of soda, and egg yolk into the melted butter then mix in the flour and cinnamon. Beat until you have a smooth creamy dough.

3. Drop teaspoons of the mixture, spaced slightly apart, on a baking sheet lined with non-stick baking paper. Bake the biscuits in a preheated oven at 190°C for 4-5 minutes until golden brown. Let them harden for a minute or two then transfer to a wire rack using a metal spatula. Continue until all the mixture has been used.

4. Place the plain chocolate in one heatproof bowl and the white chocolate in another. Set them over pans of gently simmering water an allow to melt.

5. Hold one of the biscuits over the bowl and spoon a little of the chocolate over half of it, spreading it with the back of the spoon. Return the biscuit to the wire rack and coat all the biscuits in the same way. Leave in a cool place for 30 minutes until the chocolate has hardened then pack into an airtight container, separating the layers with sheets of nonostick or greaseproof paper. The biscuits can be stored for up to 2 days.

TIPS
For a change, use honey instead of maple syrup, or ground ginger in place of cinnamon. Try sprinkling brown sugar over the biscuits just before cooking, instead of coating them in chocolate.