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Maple syrup and bacon cookies

By October 30, 2016 , ,

We're probably all familiar with the classic combination of bacon and maple syrup normally accompanied by some American style pancakes. This is very much a traditional breakfast combination, so I thought to myself why not have it in a cookie? Many of you might have guessed by now that I like bacon and any excuse to put my favourite ingredient into a biscuit well, why not? The flavour is a nice balance of salt and sweet.

These cookies are easy to make, the dough can keep in the fridge for 3-4 days. It also freezes well too. The mixture makes about 24 cookies so there is plenty to go around. 

120g unsalted butter softened
70g  caster sugar
60ml maple syrup
1 egg
100g smoked streaky bacon slices
240g plain flour

Grill the bacon until crispy and pat off the excess fat, allow to cool and then break into small pieces or pulse in a food processor till it resembles rough bread crumbs
In a mixing bowl cream together the butter and the sugar
Add the egg and maple syrup and mix well
Add the bacon and stir through
Fold in the flour and mix till you get a stiff dough
Roll into a sausage shape and place in the fridge to firm up for three hours
Slice the dough into 1cm thick disks
Place on a non stick baking sheet and bake in the oven at 190C (fan) 200C (normal) for 12-15 minutes 
The cookies will be a little soft when they come out of the oven, once they cool they will start to firm up

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