Bacon, Maple & Cheddar Shortbread

Get ready to make and take these two shortbreads to family and friends this holiday season. Perfect to serve with drinks and more cheese!

Recipe Details

Prep Time: 15min

Chill Time: 2hrs

Bake Time: 15min/batch

Yields: ~84

Ingredients:

  • 4 slices of bacon
  • 1/2 cup (125 mL) butter
  • 1/3 cup (75 mL) packed brown sugar
  • 1/4 cup (60 mL) maple syrup
  • 2 cups (500 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/2 cup (125 mL) grated extra old cheddar cheese

Instructions

Step One

In a nonstick skillet, cook bacon over medium high heat until crispy; reserve fat and remove bacon to paper towel lined plate. Pour bacon fat into small heat proof bowl to cool. Finely chop bacon.

Step Two:

In a large bowl, beat together butter, sugar, maple syrup, and cooled bacon fat until smooth and creamy. Stir in chopped bacon.

Step Three:

In another bowl, whisk together flour and baking powder. Stir in cheese. Gradually stir flour mixture into butter mixture until dough comes together. Knead together and divide dough into 4 equal pieces. Roll each into a log and wrap with plastic wrap. Shape into a square log and refrigerate for at least 2 hours or until dough is very firm. Make-ahead: Refrigerate for up to 5 days or freeze for up to 2 weeks.

Step Four:

Preheat oven to 325° F (160° C).

Step Five:

Slice into 1/2 inch (1 cm) slices and place on parchment paper lined baking sheet. Bake for about 15 minutes or until light golden. Repeat with remaining dough.


Tip: Pour syrup slowly to allow the cake to absorb the mixture. Cake can be stored covered at room temperature for up to 7 days.

Nutritional info per serving (2 cookies):
70 calories, 1 g protein, 8 g carbohydrates, 3.5 g fat, 0 g fibre, 45 mg sodium, 20 mg calcium

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Bacon, Maple & Cheddar Shortbread

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