Ever since 2011, we can all enjoy the lives of werewolf teenagers, but sadly this will end this year. Teen Wolf just aired the first half of its sixth, and final season. With the rest following later this year. Therefore I present you the recipe for Teen Wolf Shortbread cookies, with a special filling of sugared bacon. Because what’s a wolf who doesn’t like bacon?
The triple spiral, a motif found in many ancient cultures, goes by the Greek name triskele or triskelion in the show and closely resembles the Celtic version. It is a reoccurring symbol because of its connection to the Hale family of werewolves who use it to help their young ones focus their abilities. In the real world, some of the meanings are the triple goddess “maiden, mother, crone” and the three lands “earth, sea, sky”. It is a very beautiful symbol, whatever interpretation you take, as it ultimately symbolises three aspects of one whole. And in Teen Wolf, with the rise and fall and changing of many characters throughout the seasons, the image is very meaningful.
What you’ll need:
For the bacon:
4 strips bacon, regular thickness
70 gr granulated sugar
For the cookies:
227 gr butter
100 gr powdered sugar
2 teaspoons vanilla extract
241 gr flour
A pinch of salt
130 gr dark chocolate chips
How to bake:
1. Preheat the oven to 170C or 350F.
2. Line a baking tray with aluminium foil and place a wire rack on top to make sure that the bacon dries out and the fat drips off.
3. Dust the bacon strips in the sugar and lay them onto the rack.
4. Bake for about 20-30 minutes and then let cool completely.
5. Cut the bacon into tiny pieces until you have about the amount you’d like in your cookies. You would need about 100-150 gr. Set aside until ready to use.
1. Preheat the oven to 340°F.
2. Beat together the butter, sugar and vanilla in a medium sized bowl.
3. After this is combined, beat in the flour and the bacon. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won’t come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
4. Roll out the dough on your working surface lined with plastic wrap. Roll the dough into a log, about 2″ diameter and chill it in the fridge several hours or overnight
5. Line a baking tray with parchment paper.
6. Remove the dough log from the fridge and with a sharp knife, cut it in 2,5 centimetre thick discs.
7. Place them on the tray with enough space between them.
8. In case the dough has softened again, place the tray of cookies in the fridge for about 10 minutes (this will help them keep their shape while baking).
9. Bake the cookies in the middle of the oven for about 13-15 minutes or until slightly golden around the bottom edges.
10. Place them on a cooling rack and let cool completely.
11. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
12. To decorate the cookies, place a cookie into the bowl of chocolate, bottom down and use a fork to push chocolate onto the cookie’s sides. Use the fork to lift the cookies out of the chocolate and scrape off the excess chocolate from the bottom. Then place the cookie onto the parchment paper to harden.
13. Make a stencil by printing out the triskele symbol and cut out the symbol itself. Or if you have a steady hand, you can try and draw the symbol freehanded.
14. When the chocolate has hardened on all of the cookies, use this stencil (and perhaps a food colour marker) to lightly draw a triskele in the centre of each cookie with chocolate.
15. Remelt the remaining chocolate if needed and pour it into a squeeze bottle or small piping bag. Carefully trace the marker with the chocolate, using a clean toothpick for fine tuning if needed. Let the chocolate harden and you’re all done!