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Maple bacon and bourbon melting moments
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Southern-inspired melting moments with maple bacon and bourbon buttercream.
Ingredients:
  • 6 rashers shortcut bacon
  • 185g butter, chopped, at room temperature
  • 1 egg
  • 4.40 gm vanilla extract
  • 150g (1 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 20.40 gm maple syrup
  • 120g (2/3 cup) icing sugar mixture
  • 20.00 ml bourbon
Instructions:
  • Preheat your oven to 190C/170C fan forced. Line a baking tray with foil and spray it with oil. Arrange the bacon on the tray, then give it another light spray of oil. Bake for 15 minutes, turning halfway, until it's cooked and golden. Once done, let it cool before finely chopping it.
  • Prepare 2 baking trays with baking paper. In a bowl, use electric beaters to cream together brown sugar and 125g of butter until light and fluffy. Add the egg and vanilla, beat until well combined. Sift the flours over the mixture, then use a flat-bladed knife to blend until a smooth dough is formed.
  • Drizzle maple syrup over crispy bacon on a plate. Shape level tablespoons of dough into 32 balls and gently press each into a 4cm diameter. Arrange on top of the bacon, then bake for 12 minutes until pale golden. Let cool on trays for 5 minutes before transferring to wire racks to cool completely.
  • In a bowl, use electric beaters to whip together icing sugar and the remaining 60g of butter until light in color. Mix in bourbon until fully combined. Transfer the bourbon buttercream to a piping bag fitted with a 1cm fluted nozzle. Pipe onto half of the cooled biscuits and assemble with the remaining biscuits to create sandwiches.

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