A cute idea for nibbles simple enough to tempt a teenager into the kitchen to help, and so moreish you might need to make a second batch immediately after ..
Helen Browning’s streaky smoked and unsmoked bacon is from rare-breed Saddleback pigs slow-grown on the farm to the highest welfare standards. You will notice the unparalleled aroma and flavour from proper bacon.
- 375g puff pastry (ready rolled is easiest)
- 1 pack Helen Browning’s streaky organic bacon
- 100g mature cheddar grated
- 2 tbsp maple syrup
- 2 tbsp semi skimmed milk
Line two baking trays with baking paper or silicone reusable liner
Unroll the pastry keeping it on the paper so that the longest side is facing you
Line the streaky bacon slices across the pastry leaving a small space between each slice
Glaze each rasher with maple syrup using a pastry brush
Scatter the grated cheese evenly over the pastry
Using a sharp knife, cut the pastry between each slice of bacon. Then cut each strip you have just made in half so you have 16 mini strips
Slide the pastry, still on the paper onto a baking and chill in the fridge for 10 minutes.
Preheat the oven to 180°C fan/ 200°C
Take the pastry out of the fridge and twist each strip of pastry one complete revolution to make a cracker shape. Line the twists on the baking trays and brush with the milk
Bake for 20 minutes until golden and crisp.