Yep, you read that right! Maple syrup, coffee, and bacon all together in one delicious cookie!
Done in 2 hours
Serves 4
280gplain flour
10gespresso powder
1 tspbaking soda
1/2 tspsalt
115gunsalted butter
200gdark brown sugar
1large egg
80mlmaple syrup
2 tspvanilla extract
100gchopped pecans
8 rashersstreaky bacon, cooked and finely chopped
30gbutter
80mlmaple syrup
110gicing sugar
1/2 tspvanilla extract
Pinch flaky salt
Maple, espresso, pecan cookies topped with a maple infused icing and bacon crumbles. This truly is the best excuse to eat cookies in the morning!
Mix all the dry ingredients except for the sugar: espresso powder, baking soda, flour, and salt
Cream together the butter and sugar for a few minutes until light and fluffy, then add the egg. Add the maple syrup and vanilla.
Add the dry ingredients to the wet, and briefly mix until combined. Fold through the pecans, and leave the dough to sit for 30 mins - 1 hour.
Meanwhile, melt the butter and maple syrup together. Remove from the heat, add to a bowl and add vanilla, icing sugar, and salt. Whisk to combine, and leave to thicken. Preheat the oven to 175 C.
Scoop the cookies, place on a baking tray lined with baking parchment, and cook for 10-13 minutes.
Once they're cooled, drizzle over icing and top with crumbled bacon. Finish with flaky salt, and enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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