And now, I present to you…my ode to bacon.
Oh bacon, bacon… that tasty treat
I love you when you’re salty
I love it when you’re sweet
Oven-baked or skillet fried
A crispy waffle by your side.
And when I’ve stuffed you in my face
You leave the sweetest aftertaste
Salty, smoky and all that’s good
I’d put you on everything if I could
My pies, my cakes, my donuts too
Without crisp bacon what would we do?
So, yeah… that just happened. Consider it my gift to you. Not much of a poet, I know but what can I say? Bacon inspires me. So much so, I put some in a cookie. A ways back I put some on a donut too, but I digress. Let’s talk Maple Bacon Shortbread. It truly makes me happy; a perfect combination of salty and sweet. Say, that reminds me of a poem I just wrote.
Enough of my nonsense! Get going! We both know you have bacon in the frig and chocolate on the shelf. And when that meat lover in the cubicle next to yours has a birthday, make him some maple bacon shortbread. You could include a hand written, meat-inspired poem too!
On second thought… maybe just the shortbread.
Recipe for Maple Bacon Shortbread
Recipe for Maple Bacon Shortbread slightly adapted from Closet Cookng
- 5 pieces crispy bacon, separated
- 1 stick of butter, room temperature, 113 grams
- ¼ cup pure maple syrup, 50 mL
- 3 tablespoons granulated sugar, 36 grams
- ¼ teaspoon salt
- 2 tablespoons cornstarch, 16 grams
- 11/4 cups flour, 151 grams
- ½ cup chocolate, melted, 85 grams (I used half milk chocolate and half semisweet chocolate)
- Line 2 baking sheets with silpat or parchment paper. Set aside.
- Chop 4 pieces of crispy bacon. Set aside.
- In a small bowl, mix flour, cornstarch and salt.
- In a mixer bowl, place butter, maple syrup and sugar,
- On medium speed combine until creamy, about 90 seconds.
- Reduce speed to slow and add the flour mixture.
- Mix until fully combined. Do not overmix.
- Stir in chopped bacon by hand.
- Place dough between two sheets of parchment paper or plastic wrap and pat into a disc,1/2 inch thick.
- Chill in the freezer for 20-30 min
- While the dough is chilling, preheat your oven to 350 Fahrenheit.
- Remove dough from freezer and using a 1¾ inch cookie cutter, cut out several cookies.
- Place cookies on prepared sheet pan and bake for 20-22 minutes.
- Remove and let cookies cool on sheet pan.
- While the cookies cool, melt chocolate in a shallow cup or glass in the microwave for 30 seconds at a time.
- Stir after every 30 seconds until the chocolate is completely melted
- Dip the shortbread about halfway in the melted chocolate.
- Place dipped cookies on parchment.
- Finely chop one piece of bacon and sprinkle the cookies while the chocolate is wet.
- Chill in the refrigerator until the chocolate hardens.
- Store in the refrigerator for up to 1 week.
- Enjoy with a great big smile on your face!