December 22, 2022 | Recipes

Bacon isn’t just for breakfast anymore! Use our Freybe Maple Flavour Back Bacon for a sweet and savoury cookie, everyone will enjoy.

Ingredients

2 tsp (10 ml) grapeseed oil, divided

½ large yellow onion, diced

3 slices Freybe Maple Flavour Back Bacon, finely diced

½ cup (125 ml) unsalted butter, at room temperature

¼ cup (60 ml) icing sugar

Pinch kosher salt

1 cup + 2 Tbsp (280 ml) all-purpose flour

Directions

In a frying pan heat 1 tsp (5 ml) oil over medium heat. Add onions and cook, stirring often, until translucent and starting to caramelize, about 5 minutes. Transfer to a plate lined with paper towel.

Place frying pan back over medium heat (no need to wipe out pan) and heat remaining 1 tsp (5 ml). Add diced Freybe Naturally Smoked Canadian Back Bacon and cook, stirring often, until crisp, about 4 minutes. Transfer to plate with onions and let cool to room temperature.

In a medium bowl with a handheld mixer or in the bowl of a stand mixer fitted with paddle attachment, cream together butter, sugar and salt until light and fluffy, about 2 minutes. Add in flour and cooled bacon and onions. Combine on low speed until a crumbly dough forms. Dump dough out onto a large piece of parchment paper and press together with your hands before forming into a log about 2 inches (5 cm) in diameter. Wrap in parchment and refrigerate for at least 1 hour.

Meanwhile, preheat oven to 350 F (180 C).

Unwrap cookie dough and slice into 14 rounds. Line 2 baking trays with parchment paper and dived biscuit rounds evenly among trays allowing at least ½ inch between cookies. Place baking trays in refrigerator for 10 minutes before baking, one tray at a time, until edges are just barely golden brown, about 10 to 12 minutes. Allow biscuits to rest on tray for 2 minutes before transferring to a wire rack to cool completely to room temperature.

Cookies will keep refrigerated in an airtight container for 5 days.

Chef Note: Feel free to embellish these biscuits with by adding 1 tsp (5 ml) finely chopped fresh rosemary or ¼ cup (60 ml) finely grated parmesan cheese to the dough before shaping and refrigerating.

Makes 14 cookies