Click here for the story of how the Lord’s throdkin came to be created.
- 12 oz Iberico streaky bacon, thick cut, from Lidgates (other varieties of thick cut bacon would do, I suppose)
- A dash of virgin olive oil (other oil would do, I suppose)
- A little fresh thyme (optional, but highly advisable)
- ¼ cup butter, softened
- ½ cup brown or Demerara sugar
- ½ cup pure maple syrup
- 1 egg
- 1 cup flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1½ cups rolled oats
Sauté bacon with a dash of virgin olive oil and a little fresh thyme until the bacon is well-browned but not frazzled. Add ¼ cup of the resulting bacon fat to the butter. Cut bacon into large-sultana-sized pieces and reserve.
Beat the butter/bacon fat, sugar and maple syrup in a mixing bowl until fluffy, ideally using a food mixer. Then gently mix in the egg.
In a separate bowl, mix the flour, baking powder and cinnamon together. Stir the flour mixture in with the butter mixture. Then gradually stir in the oats and bacon, roughly 1/3rd of a cup at a time. Then cover the dough and refrigerate for at least an hour.
Preheat the oven to 190 centigrade (375 Fahrenheit) and thoroughly grease some baking sheets.
Scoop about 1/3rd cup of dough per cookie, roll into balls and place the balls at least 3 inches apart on the baking sheets. Flatten the balls slightly, e.g. with a dampened fork.
Bake for 10 to 12 minutes until golden brown. Allow to cool on the baking sheets for 5 minutes, then finish cooling on racks.