Made to, uh, commemorate Inga and I completing the first year of our PhDs (yeah, the neuroscience research fields of attentional control and pharmacology/physiology of executive function don’t know what hit ‘em).
You can feel your arteries hardening as you eat these cookies but it’s entirely worth it.
This is a variation of a cookie recipe from Good Taste magazine.
125g butter, softened
275g crunchy peanut butter
200g dark brown sugar
260g plain flour
1/2 tsp baking powder
3 full rashers of middle bacon
Preheat oven to 220 degrees Celsius.
Cut the bacon into little pieces, aiming to trim most of the fat off (no need to be too fussy). Put these bacon pieces on a tray lined with baking paper and bake in the oven for about 10 minutes, until cooked but not too crispy (definitely not browned). Tip the bacon onto some paper towel to remove excess fat. Leave to cool.
Adjust oven temperature to 180 degrees Celsius.
With an electric mixer, cream the butter and peanut butter together until smooth. Add brown sugar and beat until pale. Add egg and beat again until well combined. Sift flour and baking powder together then add to the other mixture and stir by hand with a spoon until combined. Add in the cooled bacon pieces and mix by hand until they are evenly distributed.
Take a tablespoon of the dough and roll it into a ball. Flatten it slightly so it’s about a centimetre thick, then put it on a baking tray lined with baking paper. Bake for about 15 minutes, until golden. Leave to cool on the tray for 10 minutes, then leave to cool completely on a wire cooling rack.