MAPLE SYRUP DUMPLINGS
Note: butter coats flour, inhibiting gluten formation; dumplings have crumbly texture similar to scone
METHOD combine 2 c flour, 1/4 c sugar, 2 tea b/powder, 1/4 tea salt. Work in 1/4 cup
unsalted butter w/ fingers or fork to coarse sand texture. Add cup milk, 1/2 tsp vanilla, stir
smooth w/ wooden spoon.
Separately, BTB 540 ml maple syrup, cup water.
ASSEMBLY W/ two spoons or moistened ice cream scoop, shape 2 tb dough into 12 balls.
Drop singly into boiling syrup. Cover/simmer about 15 min.
SERVE w/ hot maple syrup, dollop of cream.
VARY For dessert serve with a scoop of vanilla ice cream.