Maple Walnut Whoopie Pies

Veg  CD  CBF  N. American  40mins

Makes 8 x 7cm/3-inch whoopie pies    Cold  Vegetarian   Baked Fayre Teatime   Cakes  Cookies  North America  USA

Ingredients
100g/4oz Butter or Margarine
100g/4oz Brown sugar
2 Eggs

60ml/3fl.oz. Milk

60ml/3fl.oz. Maple Syrup

1 teasp Vanilla extract
225g/8oz Self Raising Flour
½ teasp salt

50g/2oz chopped Walnuts
For the filling
2 Egg Whites
225g/8oz Castor Sugar
90ml/3fl.oz. cold water
1 tbsp Maple Syrup


Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease 3 or 4 large baking sheets.

2. In a large bowl, cream together the butter and sugar then add egg, milk and maple syrup and beat until well blended.

3. Mix together the flour and salt then add to the butter mixture and mix well to form a smooth thick mixture.

4. Stir in the walnuts then drop large spoonfuls of the mixture onto the prepared baking sheets to make 16 cakes making sure you space them about 5cm/2-inch apart on all sides, then using the back of a spoon, spread each into flattish 7cm/3-inch circles.

5. Bake for 12-15 minutes until they are firm to the touch. Remove from oven, transfer to a wire rack and allow to cool completely.

6. For the filling place all of the filling ingredients in a large heatproof bowl and whisk until well mixed.

7. Place the bowl over a saucepan of rapidly boiling water, then whisk constantly for 5-7 minutes or until the mixture is thick and creamy and stands in peaks. Using an electric whisk is easier.

8. Remove from heat, whisk for a further minute or so then allow to cool completely.

9. Assemble the whoopie pies by spreading the flat side of a cake with a generous amount of filling. You can also pipe the filling for an extra decorative effect. Place another cake, flat side down, on top of the filling then press together lightly.

To keep - Wrap individually in clingfilm or place in a single layer on a large plate - do not stack them as they may stick to each other. Store in the refrigerator for a few days.

To freeze - Wrap individually in clingfilm then pack loosely in a freezer proof container and freeze. Defrost the wrapped whoopie pies in the refrigerator for several hours before serving.
 

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