Bacon is the one thing that stops me from becoming a vegetarian. Bacon and sausages. But mostly bacon. That salty, crispy, soft-yet-crunchy bite of bacon is second to nothing in terms of gastronomical joy. As I typed that last sentence, my stomach literally groaned with delight.
And bacon has rightfully earned its place in popular culture. From bacon-flavoured gum, to bacon band-aids and even a (gross) bacon bra; it also crops up on popular sitcoms, including The Office US. In the words of boss Michael Scott:
“I enjoy waking up to the smell of bacon – Sue me… It’s delicious, it’s good for me, it’s a great way to start the day.”
Of course, bacon is the meaty catalyst for Michael burning his foot in a George Foreman grill – thus providing a sombre counterpoint to this blog’s otherwise wanton specklust.
Never fear, however, for the following recipe allows meat-lovers to get 1 of their 5-rashers-a-day without the threat of second-degree burns… by baking it into a cookie. Not since the Chocolate Zucchini Love Cake has Pete been so surprised at what I’ve put in a sweet treat.
This recipe is adapted from The Noble Pig.
Smoked bacon is gospel in this house. (We choose it for the flavour, and the clean fresh taste):
Surprising realisation: There was a time when Kirk Douglas wasn’t a really really old man. (Smoking kills eh?)
Fry the bacon until it’s well-cooked. I didn’t use any oil, as I didn’t want it to be too greasy.
The recipe actually called for maple-smoked bacon. Pah! I couldn’t be bothered to go searching (or spending), so I improvised. You’ll notice the tin of golden syrup above…
Feeling experimental, I just drizzled some on top of the bacon and let it do its magic. It actually worked surprisingly well.
Creaming together the butter and sugars.
A cornucopia of goodness.
I didn’t have any chocolate chips either (doh!), so I chopped up a bar of dark chocolate into approximate chip-size.
The golden syrup has caramelised on parts of the bacon, which is nice. All it needs is to be chopped up into little pieces.
Mix the chips with the butter/egg mixture.
Then blob spoonfuls of the mixture onto a baking tray covered with greaseproof paper.
Push some extra chocolate and bacon into the top.
Bake ’em, and voila!
Flat, slightly textured cookies. Full of flavaar!
Good. The saltiness of the bacon is balanced out by the sweet chocolate chips. The bacon bits are nicely chewy, while the chocolate melts in your mouth. The texture of the cookie itself is also good. You could adapt the basic recipe and add other types of chocolate, nuts, or possibly even fruit instead of bacon.
Easy peasy – even after I made my adjustments, it still worked excellently.
Even after halving the original recipe, there was still a lot of batter. So much so, that it was difficult to find enough space on a baking tray to cook it all. Still, I think that’s what’s known as a First World Problem.
While searching for bacon online, I came across this news story. Now this is why I got into journalism: