- 200g/7oz soft brown sugar
- 100g/3½oz caster sugar
- 175g/6oz softened unsalted butter
- 1 large free-range egg
- couple of drops of maple extract
- 250g/9oz plain flour
- pinch salt
- ¼ tsp baking powder
- 1 tsp ground cinnamon
- 1 free-range egg, beaten
- ground cinnamon
- demerara sugar
- cocoa powder
- 1 tbsp icing sugar
- red food colouring paste
- handful of cinnamon jelly beans
- maple syrup
- 12 rashers of streaky bacon
- Preheat the oven to 180C/170C Fan/Gas 4 and line a large rectangular baking tray with silicon paper.
- Cream the sugars and butter together until light and fluffy. Add the egg and maple extract and stir to combine.
- Sift in the flour, salt, baking powder and cinnamon and mix to form a dough.
- Roll the dough to 1cm/½in thickness and shape it to resemble a piece of toast. Carefully place on the baking tray.
- Brush the top of the dough with the beaten egg. Sprinkle with cinnamon, demerara sugar and cocoa.
- Bake for 30 minutes, or until golden all over but still soft in the middle. Leave to cool for a few minutes before removing from the tray and placing on a wire rack.
- For the ‘baked beans', mix together the icing sugar, a little food colouring and water to make a paste. Add the jelly beans and mix together.
- Just before serving, heat a large pan and fry the bacon until crisp.
- To serve, pour the maple syrup in a jug and place the bacon and ‘baked beans’ alongside the cookie.