Skip to main content

Bacon-Chocolate Shortbreads {Brutti ma Buoni}



*Update: I have made these shortbreads dozens of times with the same proportions...well, without the bacon and chocolate...and sliced thinner. I am baffled how these turned out so totally ugly. These are definitely brutti ma buoni (Italian: 'ugly but good'). They are buttery, flaky, smoky, salty, and chocolatey. I won't call them a flop because they taste amazing; they just aren't photogenic at all. I'll have to try again. I'm sure my boys won't complain.*

After picking up a couple packages of PigWizard belly bacon at the INDYpendence Day luncheon at the Henry Miller Library, I was dreaming up fun ways to use it...besides just crisping it up for breakfast which I did do this morning.

I wanted a bacon-laden sweet treat and, then, I remembered Fudge Ripple's Brown Butter-Bacon Shortbreads with a Bourbon Maple Glaze.

Okay, I wasn't quite that ambitious tonight. So, I adapted my Salted Fennel Pollen Shortbreads, adding in both bacon bits and chocolate chips.

10 T butter
1/2 C organic granulated sugar + some for rolling
1 egg, beaten
2 C white whole wheat flour
3 strips of bacon, cooked crisp, cooled, and diced
1/4 C semi-sweet chocolate chips
sea salt, for topping

Beat the butter and sugar until fluffy. Beat in the egg, then carefully fold in the flour. Stir in the bacon and chocolate chips. Roll the dough into a long cylinder. Flatten the cylinder into a rectangular shape, pressing granulated sugar into the sides. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice.

Preheat the oven to 375 degrees. Using a sharp knife, cut the dough cylinder widthwise into 1/2" slices and place, slightly apart, on the baking sheets. Sprinkle with large flakes of sea salt and bake for 22-25 minutes until slightly browned. Transfer to a wire rack to cool completely. 

Comments

  1. thsnks for the shout out camilla. i love your recipe...especially because it is a bit less fussy than what i put together. next time i have some great bacon..i am going to give this s go!
    christy

    ReplyDelete
    Replies
    1. You bet! Your recipe sounds beyond delicious, but I was definitely not that motivated! Next time.

      Delete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur