Buckwheat Shortbread with Maple Sauce

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Recipe — Buckwheat Shortbread with Maple Sauce
Cooling Time:
12 portions
Metric Imperial



  • 8 egg yolks
  • 1 2/3 cup maple sugar
  • 1 2/3 cup flour
  • 2 1/2 cups buckwheat flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/3 cup softened butter (room temperature)

Maple Sauce

  • 2/3 cup maple syrup (preferably dark syrup for its robust flavour)
  • 3/4 cup 35% cream
  • 3/4 cup butter
  • 1 cup maple sugar
  • 7 egg yolks
  • 2 eggs
  • 1 teaspoon salt



  1. In a bowl, use a whisk to beat the egg yolks with the maple sugar until the mixture is creamy and pale yellow. Add the flours, baking powder, and salt, mixing with a wooden spoon. Incorporate the butter.
  2. Lightly knead the dough until it’s nicely smooth, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Preheat oven to 180° C (350° F).
  4. Lay the dough in a 20 cm (8 in.) long by 1 cm (3/8 in.) high rectangular springform pan. Bake for about 30 minutes or until the shortbread is browned.
  5. Once out of oven, cut into 10 cm by 1 cm (4 in. by 3/8 in.) rectangles.

Maple Sauce

  1. In a medium saucepan, heat the syrup, cream, butter, and maple sugar over a medium stove.
  2. In a mixing bowl, beat the eggs and egg yolks, then add salt. Add to the syrup mixture, whisking vigorously to incorporate. Set to a boil.
  3. Pour sauce into a strainer lined with cheesecloth and positioned over a bowl. Lay plastic wrap directly on the sauce and refrigerate until ready to use.

Stéphanie Labelle

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Stéphanie Labelle

Pastry Chef

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.