From time to time, we — you and I — get the urge to eat something which doesn’t always translate into something nameable (does it exist?). Sometimes we want just a different pinch, right?
In this case, I wanted something salty, a little crunchy, but not too much. Oh, and it had to be easy and quick. Nothing too long either. Of course, I wanted the answer to life, the universe and everything. 
Well, because of that, this biscotti salty appeared. There was a piece of Kingdom cheese and bacon in the fridge… hmm, promising. It fulfilled that need to eat very well. something.
Unlike its sweet version, it is not so dry, it is more crumbly and buttery. With the cheese and bacon in the background, a very good combination, even better if you have a coffee to accompany it.
As the bacon is sautéed before being added to the dough, it loses a lot of weight (a lot of fat comes out). So, it doesn’t end up being a very large amount, if you want you can add more without any problem.
Cheese and Bacon Biscuit
Makes: 13 units
- 300 g wheat flour
- 100 g butter without salt (chilled; in cubes)
- 80 g grated Kingdom cheese
- 60 g smoked bacon (small cubes)
- 2 eggs (shakes)
- 6 g chemical baking powder
- 3 g refined salt
- 1/2 teaspoon ground black pepper
- 1 g nutmeg (grated; to taste)
- 1-2 teaspoon leite integral ( if necessary)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC.
- In a bowl, combine all the dry ingredients: wheat flour, baking powder, salt, black pepper, nutmeg. Reserve.
- Saute the bacon until golden, dry on paper towels. Remove from fat.
- Add the cold butter to the dry ingredients and mix with your hands until it forms crumbs. Add the grated Kingdom cheese, mix.
- Add the beaten egg little by little, it should form a uniform dough. Add the sautéed bacon.
- Milk may be needed to help bring the dough together.
- Form the dough into a cylinder measuring approximately 30x5x2cm, making it as uniform as possible. Transfer to a baking tray sprinkled with wheat flour.
- Place in the oven and bake for 30 minutes at 180ºC
- Remove from the oven and let cool for 15 minutes.
- With a serrated knife, cut slices about 1-1.5cm thick. Return to the baking tray again “upright”, in the same position as it was roasted.
- Bake again (180ºC) for about 20 minutes. They must be dry.
- Remove from the oven and let cool.
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