Preheat oven to 155C / 311F
Cream the butter and sugar and maple together with beaters for 20-30 seconds ( or thermomix speed 5, 15 seconds).
Then add everything else and combine until JUST combined, ie don't over-mix it.
Line pyrex or similar sized baking container rectangle or square shaped (20 x 15cm).
Press the mixture into the baking tray, it will be quite thick.
Bake for 45 minutes on 155C and when 45 minutes is done, switch oven off and remove tray.
Cut out your biscuit shapes leaving the biscuit still 'whole' in the baking dish while you make the cuts. It will make about 12-14 fingers.
Place it back in the oven, stick a wooden spoon in the door of the oven and let the oven cool with the biscuit inside so that the crust/crunch forms well.
Once fully cooled (takes a painstaking 30 minutes, you are ready to enjoy with a cup of tea. Thank you, Ted!