This shortbread recipe is the second of four shortbread recipes to be posted on Food Tastes Yummy. The first being of course the Lemon Tart Shortbread recipe. Take a peek and you can read about how Food Tastes Yummy was able to post these delectable holiday treats!

This recipe was created by: Andrea Schmidt, George Brown College. The recipe and image was courtesy of Gay Lea Foods.

Here is what Gay Lea says about these shortbread goodies: "This savoury shortbread is perfect for breakfast, brunch or any time of day."

Makes 16 squares

Preheat the oven to 325 degrees F.

Baking time: 25-35 minutes

Preparation time: 25 minutes

  • 1/2 cup unsalted Gay Lea Butter, softened*
  • 2 tbsp icing sugar
  • pinch of salt
  • 1/2 cup crispy bacon, chopped
  • 2 tbsp chives, finely chopped
  • 1 cup all-purpose flour
  • 2 tbsp rice flour
  • 1 tbsp pure maple syrup


Grease an 8-inch (20 cm) square baking pan; reserve. In a large bowl, beat the butter with the sugar and salt using an electric mixer, for 2 minutes or until light and fluffy.

Add the bacon and chives; mix until evenly distributed. Combine the all-purpose flour with the rice flour. Add the flour mixture to the butter mixture; stir until just combined.

Preheat the oven to 325 F. Press the dough, in an even layer, into the prepared pan. Cover and chill for 30 minutes or until firm.

Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough). Brush the top with maple syrup.

Bake for 25-35 minutes or until set and lightly golden. Immediately cut through the scored wedges. Transfer pan to a wire reack and cool completely.

*Disclaimer: the recommendation to use the Gay Lea Butter product is strictly from the Gay Lea company and the creator of this recipe. Food Tastes Yummy does not fully endorse products.

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