Bacon Shortbread Cookies

By popular demand and sheer love of bacon, I’m sharing this with all of you.

Know that this took several attempts and different methods were used. Like the first try had the bacon glazed in syrup prior to frying. That didn’t work very well. Sugar burns and my cast iron pan suffered.

Couple of things to explain before I give you the holy grail of bacon recipes. As I currently live in England I’ve used Golden Syrup. I’ve used this instead of Maple Syrup mainly because it’s what I have and works. You can use a light maple syrup instead.

Now what kind of bacon you use is very very important. Don’ t use English back bacon. It won’t crisp up like it’s needed. So make sure you use streaky bacon. For you Americans out there, that’s just normal bacon. Whether you decide on smoked or unsmoked is up to you, but I highly recommend you use smoked.

Now what you’ve been waiting for.

1 cup normal Butter – softened (not unsalted)
1/2 cup Powdered Sugar
2 cups Plain Flour
2 Tbsp Golden Syrup
250g Streaky Bacon

Preheat oven to 170 Celsius for a fan assisted oven and 180 Celsius for a normal oven..

First you need to prepare your bacon. Simply fry all of your bacon until very crisp. Let the bacon cool on a paper towel covered plate.

Once cooled separate in half. Roughly chop one half of the bacon. This should roughly be 1/2 a cup of bacon. Set aside, but don’t refrigerate.

The remaining bacon needs to be shopped very finely. You could use a grinder for this but I suggest doing it manually.  Chop this bacon up to a fine chop that resembles fine wet sand.It can be finer, but you don’t leave it rougher. It will interfere with the shortbread’s texture.

Put this bacon into a small bowl and stir in 1 Tbsp of the Golden Syrup. Set this aside, but don’t chill. If you put it in the fridge the Golden Syrup will make itself rather solid.

In a medium sized bowl whip the butter until it’s smooth.
Stir in the sugar until well mixed.
Stir in your bacon and Golden Syrup mixture until thoroughly incorporated.
Stir in the roughly chopped bacon.
Measure out your flour and mix it in gradually until it is all thoroughly incorporated.

Your dough will seem slightly squishy, but it should stay together without any problems. Flour a surface and lay out your dough. Using your hands press out your dough to about 1cm thick.

Cut out your cookies using a cutter or a glass and place on a cookie sheet. You can place the cookies pretty close, but not touching, as they shouldn’t spread and will only rise slightly.

Before putting them in the oven you need to put a light glaze on them. In a little bowl mix the other tablespoon Golden Syrup and a splash of warm water. Brush a this over the cookies just before they go into the oven.

Cook for 20 minutes, but check after 15 minutes to see how they are getting along. When done they will feel sightly dryer and solid and will have a very light brown colour.

Once done, place on rack until completely cooled.

Once cooled, try not to eat them all at once. Should make around 16-18 cookies.




Filed under Bacon!!!, Cookies, Dessert, Difficulty - Dishwasher Easy

2 responses to “Bacon Shortbread Cookies

  1. Ooh, I can’t wait to try them!
    It puts me in mind of the first time I had gingersnaps made with lard instead of butter. The texture of the cookies was wonderful.

  2. You probably could use lard in these, but it would make them a bit crisper and likely more crumbly. Butter makes shortbread special though I think.

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