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beer cookies with chocolate and bacon filling〔已檢〕

1 bottle white Belgian beer (375ml approx.)
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190g unsalted butter
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1 egg h&J ?M;a)A-h
1 tsp vanilla extractdq)QZwWh!N
Zest of half an orange
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qgC*E{M.o$]sA:N 125g plain flour
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For the filling
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150g streaky bacon
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v([)g'TEv-O 200ml whipping cream, whippedc:h m7C y0q#eG
100g chocolate, melted and left to cool to room temperature
1DUp2xWu Method
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Start by grilling the streaky bacon for the filling for a minute or two on each side until it’s crisp. Drain the fat and leave to cool on kitchen paper while you prepare the cookies./Vw$QbUgr!bj~

LY ]B_QB&c 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.MR'rQOec
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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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QX[{$X&N"q Fold in the flour and bicarbonate of soda to form a smooth dough.
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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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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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5F#|G0mrW1aXr To serve, sandwich a good dollop of the filling between two cookies.,Arv-p]
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]