for 30 pieces

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

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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