For the cookie:
2 cups of all purpose flour
1 cup of softened butter (unsalted)
1/2 cup granulated sugar
1/2 tsp of salt
For the Praline:
3/4 cup of granulated sugar
4 rashers of bacon
pinch of salt
For the chocolate:
3 oz of dark chocolate chips, melted
In a bowl, mix together the flour, softened butter, the sugar and the 1/2 tsp of salt. Blend with a fork until the butter is the size of peas. Then mix with your hands till the dough just comes together ( it will be crumbly, but should hold it’s shape when squeezed in your hand)
Place a long sheet of plastic wrap on your counter surface, and place the dough in the middle. Wrap the plastic around the dough, squeezing tightly till you have a log shape. Tie the ends. Place the dough into the fridge for one hour to firm up.
Now you can start on the praline.
Slice the four rashers of bacon into 1 cm pieces, cook over medium high heat in a pan until crisp. Drain the bacon and set aside to cool.
Line a baking sheet with parchment paper, set aside.
In a skillet with a heavy bottom, pour in your sugar. Heat the sugar over medium heat until it starts to melt. Swirl the pan to help incorporate the unmelted sugar, and continue to cook until you have a caramel/amber colour.
Take the pan off the heat and quickly add the cooked bacon, stir to coat the bacon and pour out on to your parchment lined baking sheet. Sprinkle with a pinch of salt. Set aside to cool.
Remove the dough from the fridge.
Line a baking sheet with parchment paper and preheat your oven to 350*F.
Slice the dough into 1 cm coins, place on the baking sheet 4 cm apart ( they don’t spread that much) The dough may crumble and not quite hold its round shape, if that happens, gather the dough in your hands and let it warm up. Roll the dough into a ball, then flatten in the palm of your hand and place on the baking sheet. (alternately, all of the cookies can be made this way)
Bake the cookies for 15 minutes or until they brown just slightly around the edges. Cool on a baking rack.
Gather up the cooled praline and place in a zip top bag. Using a rolling pin or other effective implement, give the praline a few hearty whacks to break it up into small pieces. Set aside.
Dressing the cookies:
Carefully spoon one tsp of the melted chocolate onto the cookie, and sprinkle some of the praline on top. Place on a bakers rack to let the topping sit and firm up.