Liver Pate Napoleons- Fancy Cookies
Ingredients:
6 pieces nitrate free bacon
6 ounces calf or beef liver
4 cloves garlic
4 tablespoons organic beef broth
4 tablespoons cream cheese, softened
2 cups unbleached flour
2 cups rolled oats
4 teaspoons baking powder
4 tablespoons canola oil
1 cup filtered water
1.) Preheat oven to 325o F.
2.) Cook the bacon in a skillet until browned and crunchy. Set aside to cool, before crumbling by hand or with a food processor.
3.) Add the liver and garlic to the bacon drippings and cook until no longer pink. Pulse the liver in a food processor with the beef broth until it forms a paste. Add the cream cheese and continue blending.
4.) Measure all the dry ingredients into a mixing bowl with two-thirds of the bacon crumbles and whisk until blended together. Make a well in the center of the dry ingredients and add the canola oil. Mix until crumbly before adding the water and making a dough.
5.) Turn the dough out on to a lightly floured surface and gently knead. Roll the dough 1/8 an inch thick and into thirty 1X2 inch strips. Place on a parchment paper-lined cookie sheet. Bake for 12-15 minutes or until the biscuits are firm and dry. Turn the oven off and leave the biscuits in for another 20-30 minutes. Remove from the oven and allow to cool on a baking rack.
6.) When you are ready to serve the napoleons, spread a teaspoon of the cream cheese/liver mixture on each biscuit. Stack the biscuits in threes and top with the additional bacon crumbles. *Must be eaten within two hours.