Tuesday, January 10

a savoury cookie is a biscuit

Chop 12 slices of bacon (the original recipe called for four, I doubled it by accident, but I think it's still not enough). I think I'd chop the bacon less fine next time, but that's a personal preference. A foodie friend made the brilliant suggestion of trying bak kwa next time. Fry bacon till crisp, then drain on paper towels. (Save the bacon fat for future use, if you are feeling decadent!)

Grate one cup of sharp cheddar. I read somewhere that parmesan would taste even cheesier.

Mix two cups of all-purpose flour, 120g of butter (cut into cubes, salted is fine), one egg, one yolk and two tablespoons heavy cream (I used some leftover sour cream) until combined. (At this point, my feeble hand-held mixer decided to spew cookie dough all over the counter and onto the front of my T-shirt. Ugh.)

Add cheese and bacon and mix well.

Place a length of cling wrap on the counter and lightly flour it. Roll the cookie dough into a log, then wrap it up.

Now, it needs to chill for two hours at least in the fridge. (Just enough time for me to clean all the counters and mop the floor from the mixer accident.)

Half an hour before taking out the dough, preheat the oven to 180 deg C.

Slice the dough into discs and place them on trays lined with parchment paper. Bake for 18 to 25 minutes until they are brown on the edges.

Cool on a rack or you can do what I did and devour five in one go.