Part 1: Cookie
Ingredients
Method- 80g Butter A (for rendering)
- 70g Butter B
- 80g Bacon (chopped)
- 130g Brown Sugar
- 60g Caster Sugar
- 40g Whole Egg
- 20g Whisky
- 30g Cocoa Powder (either Terra Rossa or Deep Russet)
- 60g Cake Flour
- 100g Plain Flour
- 10g Tapioca Starch
- 4g Corn Starch
- 2g Baking Soda
- 2g Fine Salt
- 3g Sea Salt Flakes
- Render bacon with butter A until golden brown and crisp, remove from heat and set aside a third of the crisp bacon for garnish.
- While butter A is still hot, stir in butter B to infuse all the butter. Place in a bowl and leave in the fridge to cool overnight.
- Next day, in a stand mixer, cream the butter and sugar until light.
- Stream in the egg and whisky into the batter and mix well.
- Sift all the dry ingredients except sea salt flakes and incorporate well into the batter.
- Allow the batter to rest in the fridge for at least 20 minutes and prepare a flat tray lined with parchment paper.
- After resting, divide into balls of 80g and place on tray with parchment paper with at least an inch distance away from the sides or other balls. Rest in the fridge for another 45 minutes.
- Sprinkle the sea salt flakes on the dough balls and bake in a 210C pre-heated oven for 12-14 mins.
- Cool completely on tray before removing to chill until firm enough to dip in the whisky ganache.
Part 2: Whisky Ganache
Ingredients
Method- 178g Double (Heavy) Cream
- 63g Sugar
- 60g Black Cocoa Powder
- 3g Vanilla Essence
- 70g Butter
- 50g Whisky
- To make the ganache, mix all ingredients in a pot and bring it up to 65°C and blend until homogenous.
- Cool the ganache to room temperature.
Part 3: Assembly
Method- Ensure that the cookies are cold and firm
- Dip half of the cookies in the room temperature ganache and drip off excess ganache before placing back on a tray
- Before the ganache complete sets, sprinkle the extra crisp bacon and sea salt flakes on the cookie
- Allow it to rest and firm up completely in the fridge before eating.
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