My family isn’t a huge fan of sweets. Which makes me wonder, “Are they really related to me?”
So, when I saw this recipe I knew it would be a big hit, and I was right.
Shortbread is universally loved by my tribe. More buttery than sugary, they prefer it to most other cookies. And, then … BACON! I mean, come on, what’s not to love?
Maple Bacon Shortbread
- 4 strips bacon cooked and crumbled
- ½ cup (1 cube) room temp butter
- ¼ cup maple syrup
- 1 ¼ cup flour
- 2 Tablespoons cornstarch
- ¼ teaspoon salt
Instructions:
- Cook the bacon and set it aside on paper towels to drain. Crumble when firm.
- Beat the soft butter and maple syrup until smooth-ish. Mix in the flour, cornstarch and salt. Add the bacon in last.
- Shape the dough as desired. I rolled mine into logs, chilled overnight, sliced and then baked them. But, if you want to roll yours into balls, flatten them and bake them immediately, go for it!
- Bake in a 350 degree oven just until lightly golden, about 10-12 minutes.
- Store the leftovers in the fridge (if there are any). Be forewarned though, these are even better the next day!
These delicious little morsels would make a unique addition to your next charcuterie board. They’re yummy with cheese. But, you might have to hide them until you make your board! They are addicting.
Give them a try and see what you think!
Read more of Ann’s contributions to allmomdoes here.
