Maple Bacon Shortbread
Prep time
Cook time
Total time
Makes sixteen 1¾ inch cookies
Serves: 8
  • 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)
  1. Line 2 baking sheets with silpat or parchment paper. Set aside.
  2. Chop 4 pieces of crispy bacon. Set aside.
  3. In a small bowl, mix flour, cornstarch and salt.
  4. In a mixer bowl, place butter, maple syrup and sugar,
  5. On medium speed combine until creamy, about 90 seconds.
  6. Reduce speed to slow and add the flour mixture.
  7. Mix until fully combined. Do not overmix.
  8. Stir in chopped bacon by hand.
  9. Place dough between two sheets of parchment paper or plastic wrap and pat into a disc,1/2 inch thick.
  10. Chill in the freezer for 20-30 min
  11. While the dough is chilling, preheat your oven to 350 Fahrenheit.
  12. Remove dough from freezer and using a 1¾ inch cookie cutter, cut out several cookies.
  13. Place cookies on prepared sheet pan and bake for 20-22 minutes.
  14. Remove and let cookies cool on sheet pan.
  15. While the cookies cool, melt chocolate in a shallow cup or glass in the microwave for 30 seconds at a time.
  16. Stir after every 30 seconds until the chocolate is completely melted
  17. Dip the shortbread about halfway in the melted chocolate.
  18. Place dipped cookies on parchment.
  19. Finely chop one piece of bacon and sprinkle the cookies while the chocolate is wet.
  20. Chill in the refrigerator until the chocolate hardens.
  21. Store in the refrigerator for up to 1 week.
  22. Enjoy with a great big smile on your face!
Recipe by I bake he shoots at