We are so excited for our cider syrup collaboration with Nine Pin Cider. Check out the recipe below for the best of maple and cider syrup in one sweet treats.
Maple Cider Gingerbread Bars
Makes 16 bars
For the glaze:
Preheat oven to 350 F. Thoroughly mix ground hazelnuts, almond meal, flour, cocoa, baking powder, baking soda, spices, and salt in a bowl. Put the candied orange rind and crystallized ginger into a food processor along with 1 cup of the dry mixture and pulse until very finely chopped. Add the remaining dry ingredients and pulse to combine. In the bowl of a standing mixer fitted with a paddle attachment, beat smart balance with brown sugar at medium speed until creamy. Add maple syrup and beat until smooth. Add eggs and vanilla and beat to combine. At very low speed, slowly add dry ingredients and beat until combined. Scrape sides and bottom of bowl often. Line a 9 x 13 aluminum pan with parchment paper. It should fit nicely with some folded corners. Lightly spray with nonstick cooking spray to prevent sticking later. Spread the dough into an even layer and bake in the center of the oven until a toothpick inserted into the center comes out clean, about 25 - 30 minutes. Let cool for about half an hour before adding the glaze.
In a bowl, whisk powdered sugar with cider syrup and vodka and add enough water to make a spreadable glaze. Spread glaze on still-warm cookie and let cool completely. When cool, slide from pan onto cutting board using parchment. Cut lengthwise in half, then cut each half into 8 bars. Trim edges if desired for a cleaner look. Store in an airtight container at room temperature for up to 2 weeks.