125 g maple sugar
125 g soft butter
pinch of salt
1 egg at room temperature
250 g of flour
Whip the butter, maple sugar and salt together until creamy. Add the egg and continue to whisk until fully incorporated.
Pour the flour over the mixture and knead until a firm but still slightly sticky dough forms.
Place in the refrigerator for at least 4 hours.
Roll out the dough to 3-4 mm, cut out the cookies with a cookie cutter and place on a baking sheet covered with baking paper.
Bake at 180°C for about 10 minutes.
