I pick savoury over sweet any day, even when it comes to cookies. (I also love savoury oats, but that’s another recipe for another day.) Bacon and cheddar is a classic combination.
Makes about 20 to 30 cookies
Ingredients
12 slices of bacon, chopped
1 cup sharp cheddar, grated
2 cups all-purpose flour
120 grams salted butter, cut into cubes
1 egg
1 yolk
2 tablespoons sour cream
Chop bacon into large chunks. Fry till crisp, then drain on paper towels.
Mix all-purpose flour, butter, eggs and sour cream until combined.
Add cheese and bacon, and mix well.
Place a length of cling wrap on the counter and lightly flour it. Roll the cookie dough into a log, then wrap it up.
Now, it needs to chill for two hours at least in the fridge.
Half an hour before taking out the dough, preheat the oven to 180 degrees Celsius.
Slice the dough into discs and place them on trays lined with parchment paper. Bake for 18 to 25 minutes until they are brown on the edges.
Cool on a rack or you can do what I did and devour five in one go.