Maple Glazed Bacon and Chive Shortbread
Created by Andrea Schmidt, George Brown College. Recipe and image Courtesy of Gay Lea Foods.
Preparation Time:
Preparation Time: 25 minutes
Ingredients:
| 1/2 cup | unsalted Gay Lea Butter, softened | 125 mL |
| 2 tbsp | icing sugar | 30 mL |
| Pinch | salt | Pinch |
| 1/2 cup | chopped, crispy bacon | 125 mL |
| 2 tbsp | finely chopped chives | 30 mL |
| 1 cup | all purpose flour | 250 mL |
| 2 tbsp | rice flour | 30 mL |
| 1 tbsp | pure maple syrup | 15 mL |
Instructions:
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.
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.
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
. 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.