Bacon shortbread is one of those things that you never knew you wanted so badly until right now.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
a splash of oil
225 g butter
70 g castor sugar
280 g cake flour
extra castor sugar for dusting
Heat the oil in a large frying pan over medium heat. Add the bacon and fry slowly while stirring frequently until crisp. Drain the bacon on some kitchen towel and allow to cool. Roughly chop the bacon and set aside.
In a stand mixer on medium-low speed, cream the butter until fluffy. Add the sugar and cream until the butter is pale and the sugar is incorporated. Slowly add the flour while mixing. Continue to mix until you have a crumbly mass. Turn the mixture out onto a work surface and sprinkle the bacon into the mix. Gently knead the dough to incorporate the bacon and work the dough into a smooth mass. This should only take about a minute. Shape the dough into a ball and wrap it in plastic wrap. Pop it into the fridge for 10 minutes to firm up.
Preheat the oven to 160 ºC and grease a baking tray with butter. Take the dough out the fridge and roll it out between two pieces of baking paper to about 5 mm thick to the same size as your baking tray (alternatively you can press into a baking tray or roll into a cylinder and slice). Carefully lay the dough into the tray then prick all over with a fork.
Bake for 20 minutes until the edges just barely begin to colour. Shortbread should be pale golden in colour. Remove from the oven and slice the shortbread while it is still hot.
Dust generously with castor sugar and allow to cool in the pan for 10 minutes before removing and placing on a cake rack to cool completely.