One of my favourite Sunday morning breakfast will include big fluffy pancakes American-style with crispy bacon and lashings of maple syrup. It is decadent and delicious. So I decided to include this flavour combination in a biscuit. You might be wondering why anyone would want to put meat in their tea-dunking baked products, but trust me, it really works. Simply rustle up some candied bacon, whip up these super easy cookies and by tea time you will have something interesting to share with your friends.
You will need:
- 200g caster sugar
- 180g butter, melted
- 1 large egg
- 60ml maple syrup
- 240g plain flour
- 1/2tsp vanilla essence
- 1/2 tsp salt
- 2tsp baking powder
- 2 rashers of candied bacon
- Combine the melted butter and sugar and allow to cool (maybe 10 minutes or so)
- Whisk the egg into the butter/sugar mixture and then add the rest of the ingredients except for the bacon. Stir Until combined. Gently fold in the candied bacon.
- Cover the mixture and chill for about an hour or so.
- Take a teaspoon of dough and roll gently into a ball before popping onto a baking sheet. Flatten the ball slightly. Make sure the balls are at least 1-2 inches apart as the biscuits will spread as the bake.
- Pop the baking sheet in a preheated oven at 180C for 10 minutes.
- Remove and allow to cool before serving.