Get ready to make and take these two shortbreads to family and friends this holiday season. Perfect to serve with drinks and more cheese!
PREP
15 min
COOK
2 Hrs 15 min
Ingredients
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Instructions
Step 1
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 2
In a large bowl, beat together butter, sugar, maple syrup, and cooled bacon fat until smooth and creamy. Stir in chopped bacon.​
Step 3
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 4
Preheat oven to 325°F (160°C).
Step 5
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