Remove from the oven and allow to cool down.
Serve with a glass of creamy milk.
Bacon and Chocolate Cookies
Ingredients
- 250g Eskort Minced Bacon
- 125ml (½ cup) butter room at temperature
- 125ml (½ cup) castor sugar
- 125ml (½ cup) treacle sugar
- 1 egg
- 5ml (1 tsp) vanilla essence
- 250ml (1 cup) flour
- 125ml (½ cup) cocoa powder
- 5ml (1 tsp) baking powder
- 5ml (1 tsp) salt
- 250ml (1 cup) dark chocolate, chopped
- 250ml (1 cup) icing sugar, for coating the cookies
- Allergens
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions
- Flour (gluten): Use gluten-free flour.
- Butter (lactose): Use clarified butter (ghee) or coconut oil.
Method
- Preheat the oven to 180°C.
- Fry the minced bacon in a frying pan over moderate heat until crispy.
- Set the bacon aside to cool down.
- In a mixer or large mixing bowl, cream the sugar and butter.
- Add the egg and vanilla essence, and mix well.
- Add the flour, baking powder, salt and chocolate to the creamed butter.
- Combine the ingredients until a ball of soft cookie dough forms.
- Add the crispy fried bacon to the dough and mix well.
- Using a 60ml (¼ cup) sized measuring spoon, create 20 cookie balls from the dough.
- Roll the cookie balls in the icing sugar.
- Place the cookies on a greased baking tray and into the fridge for two minutes.
- Remove from the fridge and bake the cookies for 10 to 15 minutes.
- Storage
- Store any leftover cookies in an airtight container.
