Artificial sweeteners were definitely out, but that still left a host of other possibilities for me to play with. Maple syrup is a favorite of mine; I grew up in Texas and had only tried Aunt Jemima pancake syrup (that is, corn syrup and artificial maple flavoring) for breakfast on the rare pancake-breakfast day. Not until I moved up to the Northeast did I have my first taste of true maple syrup: deep, mellow, rich, and buttery. Ever since then I’ve been hooked. The first Flour cookbook features an incredible oatmeal-maple scone and I didn’t want to repeat recipes, so my agent immediately suggested, “What about maple-bacon?” I’m not really one for mixing sweet and savory, but here it definitely works. Stacey, this recipe is for you: maple and bacon and Cheddar, all wrapped up in one warm, sweet, addictive treat. MAKES8BISCUITS 5 slices thick-cut, applewood-smoked bacon 385 g/23/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 115 g/1/2 cup cold unsalted butter, cut into 8 to 10 pieces 110 g/4 oz Cheddar cheese, cut into 1/4-in [6-mm] dice 180 g/3/4 cup crème fraîche (see page 24) 210 g/2/3 cup grade B maple syrup 2 large eggs 1 Tbsp cornstarch 1.
What do You think about Baking With Less Sugar (2015)?
