Anna Olson's Bacon Cheddar Shortbread - A Favourite Recipe from Christmas in November!

Ingredients

Yield:

About 4 dozen

• • 4 strips smoked bacon
  • 1 ½ cups all-purpose flour
  • 1 Tbsp sugar
  • ¼ tsp ground black pepper
  • ½ cup cold butter, cut into pieces
  • 2 cups coarsely grated old cheddar cheese

Preparation

Difficulty:

Easy

Total Time:

40 Minutes

 

1. 1. Cook the bacon until crisp, and pat off any excess fat.
   2. Using a food processor, Pulse the bacon with the flour, sugar and black pepper until the bacon is finely chopped. Add the butter and pulse until blended, then add the Cheddar and pulse until the dough comes together. Shape the dough into 2 logs, wrap in plastic and chill until firm, at least an hour. The dough can also be frozen and thawed in the fridge for baking later.
   3. Preheat the oven to 350 °F and line 2 baking trays with parchment paper. Slice coins about ¼-inch thick and arrange these on the trays, leaving about ½-inch between the cookies. Bake for 15-18 minutes until the shortbread are lightly browned on the bottom. Cool the cookies on the tray before removing.
   4. The shortbread will keep up to a week in an airtight container.