Peanut Butter & Bacon Cookies, topped with Vanilla Ice Cream and Bourbon Syrup.
Serves 12 people Prep 20 minutes Cook 15 minutes
Ingredients
- 1 Pack Denhay Smoked Streaky Bacon
- 130g Whole Earth crunchy peanut butter
- 110g unsalted butter (room temperature)
- 100g granulated sugar
- 100g soft brown sugar
- 1 egg
- 180g plain flour
- ½ tsp baking powder
- ¾ tsp bicarbonate of soda
- Vanilla essence
- Sea Salt Flakes
- 1 Tub of good quality Vanilla Ice Cream
- 50ml Bourbon
- 100gr granulated sugar
Method
Preheat the oven to 180ºC, gas mark 4. Line 2 baking trays with baking parchment.
Put the peanut butter, butter, sugars, vanilla essence and egg in a food processor and blend until just combined (or beat in a bowl with a wooden spoon). Add the dry ingredients; blend or beat again.
Roll the cookie dough into golf ball size pieces and then put on the baking trays, spaced well apart as they will spread during cooking. Dip the prongs of a fork in flour; use the back to flatten each ball slightly. Sprinkle with sea last flakes.
Bake for 10–12 minutes or until the edges begin to turn golden. Cool for 5 minutes before transferring to a wire rack to cool completely.
Put the Bourbon in a pan with 100gr granulated sugar heat gently until it begins to caramelise. Add the Bourbon and 50ml of water and bring to the boil until the caramel has dissolved, set aside and allow to cool.
Cook the bacon to your liking.
To plate up your dish put one cookie on the bottom top with your bacon and put a scoop of ice cream on top, drizzle with the Bourbon syrup and then put another cookie on top. Garnish with raspberries and mint.