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Bacon and parmesan shortbreads
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 99
  • Fat about 8g
  • Carbohydrates about 5g
  • Protein about 3g
This is needed
This is needed for 30 piece
  • 160 g diced bacon
  • 0.5 bunch marjoram, finely chopped
  • 0.25 tsp salt
  • 200 g half-white flour
  • 80 g grated Parmesan
  • 1 tbsp water
  • 150 g butter, cut into pieces, cold
  • 100 g crème fraîche
  • 1 tsp olive oil
  • 2 tbsp marjoram, finely chopped
  • 1 pinch sea salt
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And that's how it's done
And that's how it's done
Fry the bacon in batches in a frying pan until crispy, drain on kitchen paper, leave to cool, chop finely.
In a bowl, mix the flour, cheese, marjoram and salt with the bacon. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to create a soft dough. Roll out the dough in two batches between two sheets of baking paper to a thickness of approx. 4 mm, cover and chill for approx. 30 mins. Cut out circles (each approx. 4 cm in diameter), place on two baking trays lined with baking paper.
To bake
Approx. 12 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
Combine the crème fraîche, marjoram and oil, season with salt. Serve the dip with the shortbreads.

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