Add the softened butter to a mixing bowl.

Add the brown sugar and caster sugar, then beat with an electric hand mixer until light and creamy.

Add the maple syrup and vanilla extract, then mix until well incorporated.

Gradually add the maida, cornflour, baking soda, and salt.

Mix gently with a spatula until a soft cookie dough forms.

Add the toasted, chopped walnuts and gently fold them into the dough.

Chill the dough for 15–20 minutes.

Divide the dough into 18 equal portions and roll each into a smooth ball.

Place on a lined baking tray and press a few extra walnut pieces on top if desired. Bake at 170°C for 12–14 minutes until the cookies are lightly golden around the edges.

Let the cookies cool completely on a wire rack.

Serve the maple walnut cookies.