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beer cookies with chocolate and bacon filling〔已檢〕

1 bottle white Belgian beer (375ml approx.)
x#hL Ua&m#]4T C 3 tbsp honey;V ni/DW:@Ms
190g unsalted butter`/HTGw_c7k:Cb
85g icing sugar
o5x1R K3iuQ 1 egg1`7k^f0q_B
1 tsp vanilla extract
.a(W+Kd8s Zest of half an orangeN3[T
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1 tsp ground coriander
$W i:{Wr 125g plain flour
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k(p*k6s Pinch bicarbonate of soda
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150g streaky bacon
+[dY6o?7n 200ml whipping cream, whipped
f@8J~'{F3Ou 100g chocolate, melted and left to cool to room temperature
x+}M,q;]bX Method
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`z8u"W4j2G1i 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./gFjNH

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H9i3d 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.rwF9`_ d

?TF|.K^g Preheat the oven to 180°C/ gas mark 4.
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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.
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Fold in the flour and bicarbonate of soda to form a smooth dough.
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u(M0C&jdS 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.
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vs e5rW{3`qj 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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w_.rX q.d 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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To serve, sandwich a good dollop of the filling between two cookies.D0QH
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a9fv*\:v8e|4c [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]