Shortbread Cookies with Bacon, Caramel and Peanut Butter Cream – A detailed recipe for cooking. Share with friends: 
Photo of the dish: Yunhi Kim Time: one hour. 15 minutes. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Shortbread
- 6 slices of bacon
- 2 + 1/4 Art. flour, and a little for rolling dough
- 2 tsp baking powder
- 1/2 tbsp. sugar + a little topping
- 1/4 tsp salt
- 4 tbsp. l chilled butter, chopped cubes
- 3/4 Art. milk + a little for lubrication
- 1/2 tsp vanilla extract
- 2 tbsp. l roasted finely chopped salted peanuts
Whipped cream
- 1 tbsp. chilled cream at least 30% fat
- 1/4 Art. powdered sugar
- 2 tbsp. l peanut butter
- 1/2 tsp vanilla extract
Caramel
- 3 tbsp. l water
- 3/4 Art. Sahara
- A pinch of tartar or 1/2 tsp. lemon juice
- 1/2 tbsp. cream at least 30% fat
- 2 tbsp. l dark rum
- 4 bananas, cut into thin slices
Recipes with similar ingredients: premium flour, milk, cream, tartar, lemon juice, rum, vanilla extract, icing sugar, Peanuts, Peanut butter, bananas, bacon
Recipe preparation:
- Sauté the bacon in a deep skillet over medium heat until crisp, about 9-11 minutes, shift to paper towel to stack excess fat. 2 slices of fried bacon finely chop, 4 slices cut into large pieces, set aside side.
- Cooking Shortbread Cookies: Preheat the oven to 190 degrees. Cover the baking sheet with baking paper. In a separate In a bowl, combine flour, baking powder, granulated sugar and salt. Add chilled butter and mix until smooth crumbly mass. Add milk, vanilla extract and finely chopped bacon and quickly knead a uniform dough. Lay out dough on a lightly floured surface and roll into rectangle 12 x 20 cm.
- Cut out 6 circles from the dough for cookies with a diameter of about 6 cm. Put on the prepared pan on a distance of about 2 cm from each other. Lubricate with a silicone brush circles of dough with milk, sprinkle with sugar and peanuts. Bake shortbread cookies about 15-18 minutes until golden brown, then Remove from pan and allow to cool completely.
- While the cookies are cooling, make a whipped cream cream: put chilled cream, sugar in a large bowl powder, add peanut butter and vanilla extract and beat on average mixer speed to soft steady peaks. Put a bowl of cream in the refrigerator.
- Cooking caramel: in a saucepan with a thick bottom mix sugar, 3 tbsp. l water and tartar (lemon juice). Put on a small fire and melt the sugar to light yellow color for about 7 minutes, constantly rotating the pan (mix impossible!) so that the mass does not burn. Then remove the saucepan from fire. Gently pour cream and rum into a saucepan with caramel (the mixture will bubble). Place the pot on the stove and cook on low heat for about 1 minute to thicken, then remove from fire and add sliced bananas and caramel to the caramel bacon.
- Cut the cookies lengthwise in half in half. To the bottom half put caramel with bananas and bacon, whipped cream cream, and then cover with the upper halves of the cookie.
