Bacon and Cheddar Crisps - Elinor Klivans

Cookies with bacon. 'Nuff said.

More information: Elinor Klivans


Bacon and Cheddar Crisps

Two ingredients, one obvious and one secretive, contribute to the crisp-all-the-way-through texture of these cookies. Cooked to a crisp bacon is the obvious one and one cup of rice crispies is the elusive one that you won't see or taste.

makes 32 savory cookies

Measuring and mixing time 10 minutes

Baking 350 degrees F/180 degrees C/gas 4 for about 15 minutes


  • 4 oz/115 g sharp cheddar cheese, grated
  • 1/2 cup/115 g unsalted butter, at room temperature
  • 4 oz/115 g cooked crisp bacon, crumbled
  • 1 cup/125 g unbleached all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp powdered mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp hot pepper sauce, such as Tabasco
  • 1 cup/30 g rice crispies


Put the cheese and butter in the bowl of an electric mixer and beat on medium speed until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Mix in the bacon to distribute it. Reduce the speed to low and mix in the flour, salt, mustard, Worcestershire and hot pepper sauce until blended and a soft dough forms, 1 minute. Mix in the rice crispies until they are incorporated.

Divide the dough into two equal parts and on a large piece of plastic wrap, form each into a log about 8 in/20 cm long and 1 in/2.5 cm in diameter. Roll each back and forth to form a smooth cylinder and wrap in the plastic wrap.

Refrigerate for at least 3 hours or overnight, until firm, or wrap aluminum foil over the plastic wrap and freeze for up to 2 months.

This frozen dough would be difficult to cut and should be defrosted in the refrigerator for at least 3 hours or overnight before it is sliced.

When ready to bake the cookies, position a rack in the middle of the oven. Preheat the oven to 350 degrees F/180 degrees C/gas 4. Line two baking sheets with parchment paper.

Use a large sharp knife to cut each cold log into slices, about 1/2 in/12 mm thick. Place the cookies 2 in/5 cm apart on the baking sheets. Let sit for 10 minutes to soften slightly. Use a fork to press a crosshatch pattern on each cookie. The cookies will now be about 3/16 in/5 mm thick. Bake the cookies one sheet at a time until the edges and bottoms become lightly browned, about 15 minutes.

Let cool on the baking sheet for 10 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 3 days.


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