This job is tough some days. Especially on those (not really) when we have to test shortbread recipes as we did at a recent Gay Lea butter event.
The four selections, created and prepared by students from culinary schools across Toronto, were delicious, but we loved this Maple Glazed Bacon and Chive Shortbread—submitted by Andrea Schmidt of George Brown College. So much so, we think it would even be perfect as part of a breakfast/brunch buffet.
Trust us, bacon in shortbread is good. Really, really, good.
Preparation Time: 25 minutes
1/2 cup unsalted Gay Lea Butter, softened
2 tbsp icing sugar
1/2 cup chopped, crispy bacon
2 tbsp finely chopped chives
1 cup all purpose flour
2 tbsp rice flour
1 tbsp pure maple syrup
1 Grease an 8-inch (20 cm) square baking pan; reserve. In a large bowl, beat the butter with the sugar and salt using an electric mixer, for 2 minutes or until light and fluffy.
Add the bacon and chives; mix until evenly distributed. Combine the all purpose flour with the rice flour. Add the flour mixture to the butter mixture; stir until just combined.
2 Preheat oven to 325°F (160°C). Press the dough, in an even layer, into the prepared pan. Cover and chill for 30 minutes or until firm.
3 Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough). Brush the top with maple syrup.
4 Bake for 25 to 35 minutes or until set and lightly golden. Immediately cut through the scored wedges. Transfer pan to a wire rack and cool completely.
Makes 16 squares.
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