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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
Bacon
  • 160 g diced bacon
Dough
  • 200 g half-white flour
  • 80 g grated Parmesan
  • 0.5 bunch marjoram, finely chopped
  • 0.25 tsp salt
  • 150 g butter, cut into pieces, cold
  • 1 tbsp water
Dip
  • 100 g crème fraîche
  • 2 tbsp marjoram, finely chopped
  • 1 pinch sea salt
  • 1 tsp olive oil
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And that's how it's done
And that's how it's done
Bacon
Fry the bacon in batches in a frying pan until crispy, drain on kitchen paper, leave to cool, chop finely.
Dough
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.
Dip
Combine the crème fraîche, marjoram and oil, season with salt. Serve the dip with the shortbreads.