Closet Cooking Logo

Bacon Maple Shortbread

Bacon Maple Shortbread
Shortbread has to be one of my favourite cookies for the holidays and you can be sure that there will be several different kinds on my holiday cookie platter! Not only is it melt in your mouth buttery delicious but it is also super easy to make! One of my favourite things about shortbread is that it's so easy to add flavours to it and I always have fun dreaming up new flavour combinations. This year I had a new idea for shortbread and it was to add one of my all time favourite foods, bacon! When I was a kid I accidentally discovered that adding maple syrup to the pan when cooking bacon made for a dreamy combination of sweet and savoury and I could not resist using that combo in the bacon shortbread. The recipe for this shortbread is a pretty basic shortbread recipe with the addition of the bacon and swapping out the sugar for maple syrup and of course I needed to add a bit more flour to compensate for the liquid in the syrup. I think that I have found a new favourite shortbread! This maple bacon shortbread is a fabulous combination of sweet and savoury and they simply melt away in your mouth!

Next I am thinking that a chocolate dipped bacon shortbread is in order!

Bacon Maple Shortbread

Bacon Maple Shortbread

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 18

The sublime sweet and salty combo of maple syrup and bacon come together to make some of the tastiest shortbread that you have ever had!



ingredients
  • 4 strips bacon, cooked and crumbled
  • 1/2 cup (1 stick) butter, room temperature
  • 1/4 cup maple syrup
  • 1 1/4 cup flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
directions
  1. Cook the bacon and set aside on paper towels to drain.
  2. Beat the butter and maple syrup until smooth, mix in the flour, cornstarch and salt and then the bacon.
  3. Shape the dough as desired and bake in a preheated 350F oven until just lightly golden brown, about 10-12 minutes.

Option: Replace the maple syrup and 1/4 cup flour with 1/4 cup maple sugar.
Option: Replace the maple syrup and 1/4 cup flour with 1/4 cup regular sugar and then dip the shortbread in dark chocolate!
Note: Store in the fridge for up to a week.
Nutrition Facts: Calories 99, Fat 6g (Saturated 3g, Trans 0g), Cholesterol 15mg, Sodium 101mg, Carbs 10g (Fiber 0g, Sugars 2g), Protein 1g
Nutrition by: Nutritional facts powered by Edamam

40 comments:

Pam said...

I don't even like to bake, but I might have to make an exception for these!

Marian (Sweetopia) said...

Oh wow, a cookie combination I need to try! Pinned!

Heather Christo said...

the bacon chunks in that extra thick shortbread are out of this world!!

Stephanie @ Girl Versus Dough said...

Maple and bacon in a buttery cookie? I can't even handle all the deliciousness!

ashley-bakerbynature said...

Oh my word, Kevin! Maple bacon shortbread?>! I'm in love.

Aimee @ Simple Bites said...

My Monday needs these!!

Maria said...

WOW!

Renna said...

Does it have to be 'pure' maple syrup (which is very expensive), or jwill regular maple flavored pancake syrup do?

It sounds awesome, by the way! :-)

Samuel Jeffery said...

Kevin,

These look amazing! It's really hard to find good bacon or shortbread in Thailand. How I'm missing home during this time of year!

Kevin Lynch said...

Samuel Jeffery: I so need to visit Thailand for the food! Even if there is no good shortbread. :)

Kevin Lynch said...

Renna: I recommend pure but if it is too expensive then you could use the other syrup, it just won't taste quite the same.

Renna said...

Thanks for your response!

Anonymous said...

I see salt and cornstarch listed in the ingredients but then I don't see where they are added.?

Kevin Lynch said...

Anonymous: They are both added with the flour. Enjoy!

Denise said...

I noticed that other shortbread recipes don't call for cornstarch. Is that ingredient necessary due to the added moisture of the bacon and syrup? Thanks- can't wait to make these!

Kevin Lynch said...

Denise: The cornstarch helps make shortbread more delicate and 'melt in your mouth' but you can easily replace it with an equal amount of flour or even rice flour.

marla {Family Fresh Cooking} said...

Of course I LOVE the bacon in these :)

Tieghan said...

Oh my!! These look incredible, but I gotta say that chocolate dipped is a must!!

Miss @ Miss in the Kitchen said...

Over the top amazing! I really want two or three right now!

Edna Siu said...

How can anyone ever resist? it is perfect match!

Georgia Milton said...

These look so tempting! Have to try! Pinned!
Tenancy cleaning

game bigone cho may cau hinh thap said...

Oh my!! These look incredible, but I gotta say that chocolate dipped is a must!!

Laura @ Laura's Culinary Adventures said...

This is SUCH a great idea!

Cheesesteak said...

These sound amazing...I'll have to try. Chocolate dipped is a must try but might I suggest that you use chocolate dipped bacon-pieces instead of/in addition to dipping the cookie itself. Mmmm mmmm bacon

Kevin Lynch said...

Cheesesteak: Chocolate dipped bacon would be great!

fatuesday said...

Making these tomorrow! What kind of flour? All purpose, or would cake flour work better?

Kevin Lynch said...

fatuesday: All-purpose flour. Enjoy!

fatuesday said...

Thank you! They came out great! I sprinkled with a little demerara and kosher salt before baking.

Anonymous said...

took a bit to get the butter and maple syrup to agree to cream together, but after that, it was quite easy & successful.

JayBeeDee said...

Can not wait to make these, totally hooked on savory shortbread and this looks excellent! These kinds of shortbread with a bottle of wine are my new go-to gift for my friends who bake and already have a million cookies. Thanks for sharing this Kevin!

Anonymous said...

Hello – – looking forward to making this recipe, but have a quick question: no need to chill the dough, as in your cheese and rosemary shortbread recipe? Thank you

Kevin Lynch said...

Anonymous: No, you do not need to chill the dough for these. Enjoy!

Anonymous said...

Store in the fridge for up to a week? Like they might last longer than 5 minutes out of the oven..... Don't think so!

Kevin Lynch said...

Anonymous: I agree! Mine disappeared long before that!

Lâm Thùy Phương said...

Kevin Lynch: I agree with you about that - game bigone 134

Kels said...

Do you recommend salted or unsalted the butter for this??

Kevin Lynch said...

Kels: I usually use unsalted but salted also works.

Angela C said...

When you shape them, do you shape dough into individual small biscuit like pieces, or more of a log, then cut into size after it's cooked? Thanks!! Making them right now, haha.

Kevin Lynch said...

Angela C: To get the circles I roll the dough into a log and then slice. Enjoy!

Angela C said...

Perfect! Thank you so much for the quick response! Can't wait to try them!

Post a Comment