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
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!
- 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
- Cook the bacon and set aside on paper towels to drain.
- Beat the butter and maple syrup until smooth, mix in the flour, cornstarch and salt and then the bacon.
- Shape the dough as desired and bake in a preheated 350F/180C 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.
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