This Double IPA Shortbread Cookie is different than the standard British counterpart. I take a Double IPA and reduce it, a practice I don’t commonly recommend. The intensity of bitterness from the reduction is balanced out with the addition of bacon fat to the butter rich cookie and the amount of sugar, again adds back sweetness, to find an adult equilibrium for this cookie to work.
Before you begin this recipe, stop and consider the choices ahead of you. This will change the landscape of the final product—the complexity, the texture and ultimately the experience of this cookie. When picking out the bacon to use the fat from, think about the different effects apple-wood smoked, hickory-smoked, heirloom or Heritage pork, maple-glazed, peppercorn-crusted or home-cured bacon will add to the final cookie. Think about the styles of chocolate and which sweet, nutty, dried fruit, caramel or coffee flavors will be expressed on the tongue. Consider adding sage or thyme to make the cookies more savory and to showcase the juxtaposition of the contrasts in flavor, texture and aroma. The ideas are endless on this classic shortbread cookie.
Makes: about 24 cookies… just like a case of beer…
Shortbread and other types of cookies can be cut out with a cookie cutter before baking. Selecting a cookie cutter that continues the theme of the ingredients in the cookie will add to the taster’s experience. If you cannot find the cutter you are looking for, try making your own. Start with a simple circle-cutter as a base. Using needle-nose pliers, bend and shape the cutter into a beer bottle, pint or goblet glass.
Or even a pig shape, as this cookie is made with bacon fat.
Double IPA Shortbread Dough Directions:
In a medium-size pot, add the Russian River Brewing Co. Pliny the Elder and place over medium heat. Bring to a simmer and reduce the heat to low. Reduce the volume down to 2 tablespoons. Turn off the heat and let cool to room temperature.
In the bowl of an electric stand mixer, add the butter, fat and sugar. Beat on low increasing the speed to high, as the butter softens and the mixture gets more fluffy. Beat for 3 - 4 minutes. Then add in the cooled DIPA reduction. Beat for another minute. Then add the flour and mix until the mixture just combines. Transfer the dough to a sheet of plastic wrap and press | shape into a square. Wrap well, then wrap it again in another piece of plastic wrap. Place the dough into the refrigerator for at least 1 hour and up to four days. This dough can also be placed in the freezer for up to three months.
When ready to bake, preheat the oven to 350°F | 177°C. Remove the dough from the fridge. Unwrap the plastic wrap and place onto a sheet of parchment paper. Cover with a second piece of parchment and roll the dough out until it is 1/4-inch thick. Move the dough to a sheet tray and place into the freezer for 15 minutes to re-chill the dough. Remove the dough, remove the top sheet of parchment and, using either a knife or a cookie cutter, cut into whatever shapes, squares, pint glasses or even pigs you’d like. Transfer the cookies to a sheet tray lined with either parchment paper or a Silpat.
Space the cookies 2 inches apart from one another. Once the sheet tray is full, place into the center of the oven and bake for 8 minutes. Check the cookies halfway through the cooking time and rotate to cook and brown evenly. Remove from the oven when they are just barely starting to brown, more like a golden yellow. Transfer the cookies to a cooling rack and cool completely, if you can wait that long.
Insane Culinary Experience Directions:
To take the cookies in a more savory direction, once the cookies have cooled, top with some of the crumbled blue cheese, leaving about 1/8 of an inch border to each cookie. Then sprinkle a few lardons of bacon atop. Place into a 350°F | 177°C oven for 3 - 4 minutes to lightly melt the cheese. Remove and serve alongside a cheese plate or pair with a hoppy IPA or Double | Imperial IPA.
Alternatively, dip the cooled baked cookie in melted (or tempered) dark chocolate and immediately roll in cocoa nibs. Set onto a cooling rack and let the chocolate set. You will discover that the combination of chocolate, bacon and IPA work very well together.
This Double IPA Shortbread Cookie is different than the standard British counterpart. I take a Double IPA and reduce it, a practice I don’t commonly recommend. The intensity of bitterness from the reduction is balanced out with the addition of bacon fat to the butter rich cookie and the amount of sugar, again adds back sweetness, to find an adult equilibrium for this cookie to work.
