Ingredients
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2 strips of thick-cut maple Bacon
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1 cup (225 g) Butter
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½ cup (115 g) lightly packed Brown Sugar
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½ cup (100 g) Granulated Sugar
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½ teaspoon imitation Maple Extract
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1¾ cups (220 g) heat-treated all-purpose Flour
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¼ teaspoon Salt
Directions
Steps
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1
Done
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In a medium skillet, cook the bacon on medium heat until mildly crunchy (feel free to make it more or less crunchy to fit your liking). Once cooked, place it on paper towels to drain and cool. Set aside. |
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2
Done
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done. |
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3
Done
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Add the maple extract and mixed until combined. |
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4
Done
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In a small bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture. Mix on low until fully incorporated. |
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5
Done
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Cut the cooled bacon into small pieces. Fold into the dough by hand until combined. |
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6
Done
|
Eat immediately or store in an airtight container for 5 days in the refrigerator or 2 weeks in the freezer. |
