Maple bacon and bourbon melting moments
MAKES: 16
PREP: 25 minutes COOK: 30 minutes
Ingredients
6 rashers shortcut bacon
100g (½ cup, firmly packed) brown sugar
185g butter, chopped, at room temperature
1 egg
1 tsp vanilla extract
150g (1 cup) plain flour
75g (½ cup) self-raising flour 3 tsp maple syrup
120g (2/3 cup) icing sugar 1 tbsp bourbon
Method
1. Preheat the oven to 190C/170C fan-forced. Line a baking tray with foil. Spray with oil. Place bacon on the tray. Spray with oil. Bake, turning once, for 15 minutes or until cooked and golden. Cool. Finely chop.
2. Line 2 baking trays with baking paper. Use electric beaters to beat the brown sugar and 125g butter in a bowl until pale. Add the egg and vanilla. Beat until combined. Sift flours over mixture. Use a flat-bladed knife to mix until a smooth dough forms.
3. Combine bacon and maple syrup on a plate. Roll level tablespoons of dough into 32 balls. Place on bacon mixture and gently flatten until 4cm in diameter. Place, bacon side up, on the prepared trays. Bake for 12 minutes or until biscuits are pale golden. Cool on the trays for 5 minutes, then transfer to wire racks to cool completely.
4. Meanwhile, use electric beaters to beat icing sugar and remaining 60g butter in a bowl until pale. Add bourbon and beat until combined. Spoon the bourbon buttercream into a piping bag with a 1cm fluted nozzle. Pipe on to half the cooled biscuits and sandwich with the remaining biscuits.