Bacon and parmesan shortbreads

Bacon and parmesan shortbreads

Total: 55 Min. | Active: 30 Min.
Nutritional value / piece: 99 kcal
, Fat: 8 g
, Carbohydrate: 5 g
, Protein: 3 g

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bacon

160 g diced bacon

Dough

200 g half-white flour
80 g grated Parmesan
½ bunch marjoram, finely chopped
¼ tsp salt
150 g butter, cut into pieces, cold
1 tbsp water

Dip

100 g crème fraîche
2 tbsp marjoram, finely chopped
1 tsp olive oil
1 pinch sea salt
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How it's done

Bacon

Fry the bacon in batches in a frying pan until crispy, drain on kitchen paper, leave to cool, chop finely.

Dough

In a bowl, mix the flour, cheese, marjoram and salt with the bacon. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to create a soft dough. Roll out the dough in two batches between two sheets of baking paper to a thickness of approx. 4 mm, cover and chill for approx. 30 mins. Cut out circles (each approx. 4 cm in diameter), place on two baking trays lined with baking paper.

To bake

Approx. 12 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.

Dip

Combine the crème fraîche, marjoram and oil, season with salt. Serve the dip with the shortbreads.

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