Maple Bacon Coffee Cookies

Yep, you read that right! Maple syrup, coffee, and bacon all together in one delicious cookie!

Done in 2 hours

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the cookie dough

280gplain flour

10gespresso powder

1 tspbaking soda

1/2 tspsalt

115gunsalted butter

200gdark brown sugar

1large egg

80mlmaple syrup

2 tspvanilla extract

100gchopped pecans

for the topping

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!

Method

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!

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Spencer Lengsfield

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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.