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beer cookies with chocolate and bacon filling〔已檢〕

1 bottle white Belgian beer (375ml approx.)
cKI3ti1p{'`pd'` 3 tbsp honey
U f!fug0D*b.j4|?;e 190g unsalted butter Cw6Mf$|$X.z
85g icing sugar
0iKISP` 1 egg
,zV P2] ty2KC&S 1 tsp vanilla extracty+btPo/_ B
Zest of half an orange
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125g plain flour+Oz(?`7M1aC.T
Pinch bicarbonate of soda-h ^8Ax@U+RU
For the filling)t}CR#K.eA

y{ B#M,{ 150g streaky bacon
9Da8P,HG"c 200ml whipping cream, whipped
$k6?(E+C*C$sJ"b 100g chocolate, melted and left to cool to room temperature

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w-b8z;l'G4WQ\L Start by grilling the streaky bacon for the filling for a minute or two on each side until it’s crisp. Drain the fat and leave to cool on kitchen paper while you prepare the cookies.
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Place the beer and honey in a small pan and bring to the boil. Turn the heat down to medium and simmer until it’s reduced by two thirds, then cool.
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Preheat the oven to 180°C/ gas mark 4.x\qx!hsw
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Cream the butter and sugar together until light and fluffy. Mix the egg followed by the vanilla, orange zest, ground coriander and beer-honey mix, and stir until combined – don’t worry if it curdles a bit at this stage.&Y*A l$pL

V1HO~0jz Fold in the flour and bicarbonate of soda to form a smooth dough.
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"mE+x1sX:X_S Mould the dough into 25g balls and place on a baking parchment-lined baking sheet. Leave plenty of space between the cookies as they will spread.^NC|;o Iu1i R8?4] W

2`0mXl(T8w3O Bake for about 15 minutes until golden. Leave to cool for 5 minutes, then transfer to a wire rack and leave for another 10 minutes or so until cold.
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To make the filling, check that melted chocolate is not too hot (otherwise it will melt the whipped cream), then fold the cream and chocolate together. Crumble in the streaky bacon and stir through.
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rh8i[aNh!e_ To serve, sandwich a good dollop of the filling between two cookies.
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Rm0w%g;n#p [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]