Shortbread cookies with bacon, caramel, and peanut butter cream

Ingredients:

Shortbread

• 6 slices of bacon
• 2 + 1/4 cups flour, plus a little extra for rolling out the dough
• 2 tsp baking powder
• 1/2 cup sugar + a little for sprinkling
• 1/4 teaspoon salt
• 4 tbsp chilled butter, diced
• 3/4 cup milk + a little for greasing
• 1/2 tsp vanilla extract
• 2 tbsp. finely chopped roasted salted peanuts

Whipped cream

• 1 cup chilled cream with at least 30% fat content
• 1/4 cup powdered sugar
• 2 tbsp. peanut butter
• 1/2 tsp vanilla extract

Caramel

• 3 tablespoons of water
• 3/4 cup sugar
• A pinch of cream of tartar or 1/2 teaspoon of lemon juice
• 1/2 cup cream with at least 30% fat content
• 2 tbsp dark rum
• 4 bananas, thinly sliced

Preparation:

1. Fry the bacon in a deep skillet over medium heat until crisp, about 9-11 minutes. Transfer to a paper towel to drain excess fat. Finely chop 2 slices of fried bacon, cut 4 slices into large pieces, and set aside.
2. Making shortbread cookies: Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Line a baking sheet with parchment paper. In a separate bowl, combine the flour, baking powder, granulated sugar, and salt. Add the chilled butter and mix until smooth and crumbly.
   
   Add milk, vanilla extract, and finely chopped bacon and quickly knead until smooth. Place the dough on a lightly floured surface and roll it out into a 12 x 20 cm rectangle.
3. Using a round cookie cutter, cut out 6 circles from the dough, approximately 6 cm in diameter. Place them on the prepared baking sheet, spacing them about 2 cm apart.
   
   Using a silicone brush, brush the dough circles with milk and sprinkle with sugar and peanuts. Bake the shortbread cookies for about 15-18 minutes until golden brown, then remove from the baking sheet and let cool completely.
4. While the cookies are cooling, prepare the whipped cream frosting: Place the chilled cream, powdered sugar, peanut butter, and vanilla extract in a large bowl and beat with a mixer at medium speed until soft, stiff peaks form. Refrigerate the bowl with the cream.
5. Making caramel: In a heavy-bottomed saucepan, combine the sugar, 3 tablespoons of water, and cream of tartar (lemon juice). Place over low heat and melt the sugar until light yellow, about 7 minutes, swirling the saucepan constantly (do not stir!) to prevent burning.
   
   Then remove the saucepan from the heat. Carefully pour the cream and rum into the saucepan with the caramel (the mixture will bubble). Place the saucepan on the stove and cook over low heat for about 1 minute until thickened, then remove from the heat and add the chopped onions to the caramel. bananas and the remaining bacon.
6. Cut the cookies in half lengthwise. Top the bottom halves with banana and bacon caramel and whipped cream, then top with the top halves.