I made a lot of pig candy yesterday. THere are lots of great uses for it. One of my all time favorites is in Shortbread.
In my world a basic plain shortbread only ever has 4 ingredients. Salted butter, flour, vanilla and sugar. Thats it. No cornstarch no fillers nothing else. I only like to eat real buttery shortbread. This should come as no surprise. The key to a good shortbread is whizzing the regular granulated white sugar in a food processor.
Or better yet buying berry sugar to make the cookies with. The texture is in between granulated and powdered sugar. You end up with a much softer shortbread even after a couple of days. I have been using the same recipe for years. It was given to me by a wonderful lady Stephanie Alcock.
Here is my recipe for a batch of shortbread:
1 cup soft salted butter
1/2 cup berry sugar (or granulated white sugar whizzed in a food processor for a minute)
2 cups all purpose flour
1/2 cup finely chopped pig candy
300F for 30-35 minutes until the edges are just barely starting to turn brown.
Cream the sugar and the butter together until fluffy. Working with 1/4 cup at a time add in the flour. One the flour is completely mixed in the texture should be crumbly and just barely hold together. Add the bacon. I used the a glass that I dip in flour to press the shortbread into the pan. Do not compress hard. Just enough so that it comes together in the pan.
I personally like to use spring form pans for my shortbread. It makes it easy. I was making jumbo shortbread cookies last night so I used my 6 mini spring form pans.
These freeze well. Just wrap tightly in plastic wrap and into a ziploc bag to the freezer. To step it up another notch you can always drizzle with chocolate.