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Bacon, Maple and Cheddar Shortbread

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 time: 15 min
  • chlll time / bake time: 2 hours / 15 min
  • yields: 84

WHAT YOU NEED

  • 4 slices of bacon
  • 1/2 cup (125 mL) butter
  • 1/3 cup (75 mL) packed brown sugar
  • 1/4 cup (60 mL) maple syrup
  • 2 cups (500 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/2 cup (125 mL) grated extra old cheddar cheese

BACON, MAPLE AND CHEDDAR SHORTBREAD

A small metal baking sheet with two shortbread cookies, placed on a white trivet on a wooden table

INSTRUCTIONS

Print Recipe
  • 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.
  • In a large bowl, beat together butter, sugar, maple syrup, and cooled bacon fat until smooth and creamy. Stir in chopped bacon.
  • ​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.
  • Preheat oven to 325°F (160°C).
  • 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

NUTRITIONAL INFO PER SERVING:

(2 COOKIES)
Calories 70
Protein 1 g
Carbohydrates 8 g
Fat 3.5 g
Fibre 0 g
Sodium 45 mg
Calcium 20 mg
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