Step by step

1. Place the butter and 130 ml of maple syrup in a bowl of a stand mixer fitted with Flex Edge Beater and mix until thoroughly combined on speed 2. Add an egg and mix again. Add flour and salt and continue mixing until a soft dough forms.

2. Wrap the dough in cling wrap and chill in the fridge for 1 hour.

3. Roll the dough out on a floured surface. Cut out maple leaves using a cookie cutter. Place the cookies on a baking tray lined with parchment paper.

4. Bake in a 170°C pre-heated oven for 12 minutes. Remove from the oven and cool completely on a cooling rack.

5. Mix 90 ml of maple syrup with icing sugar, lemon juice and butter to make icing. Cover one half of each cookie with icing using a piping bag. Sprinkle crushed pecans on the icing.