This shortbread was made – and named – in celebration of Canada’s victory at the 2010 Vancouver Winter Olympic Games. I realize it would have been more apt of me to post this during the event, but the truth of the matter is I didn’t get into the Olympic spirit until the last four days when I actually watched some of the Olympics and became inspired.
Though I used three quarters grapeseed oil with a quarter coconut oil, it could also be done half and half (1/2 cup coconut oil plus 1/2 cup grapeseed oil).
I used #2 Amber grade maple syrup (Canadian grading), which is darker in colour and has a stronger maple flavour. For more information on maple syrup grading, click here.
Adapted from a store cookbook. Makes 32 cookies.
1/4 cup soft coconut oil
3/4 cup grapeseed oil
1/2 cup cornstarch
1 3/4 cup brown rice flour
1/2 cup maple syrup
1/2 cup walnut flour
- Cream together the coconut oil, grapeseed oil, cornstarch, and brown rice flour. Add maple syrup, mixing in until just combined. Fold in walnut flour.
- Cut the dough in half and on a sheet of plastic wrap, roll, pat, and pinch the dough with your hands into 2 logs, 2 1/2 to 3 inches in diameter. Cover with plastic wrap and refrigerate for several hours or overnight, or until dough is firm.
- Preheat oven 350ºF and line a baking sheet with parchment paper. Remove dough from fridge, peeling off plastic wrap. With a serrated-edged knife, cut into pieces crosswise roughly 1/2- to 3/4-inch in width. Place 1/2-inch apart on prepared baking sheet and bake 25 to 30 minutes, rotating the pan halfway through. Cool. Serve and enjoy!