Bee's Brilliant Biscuits by Bee Berrie (Pavilion, £12.99)
Using your fingertips, crush the butter and flour together in a large bowl until it resembles fine breadcrumbs. Add the sugar and mix with a wooden spoon until it's just combined. Add the egg and vanilla extract and mix until a fairly firm dough forms – it will be slightly sticky to the touch.
Squeeze the dough into a flat sausage shape, and sandwich it between two sheets of clingfilm. Using a rolling pin, roll it out until it is about 2cm thick, then chill in the fridge for at least 30 minutes to harden up.
Gently knead almost half of the barbecue sauce into the cookie dough, then divide the dough in half and divide one of the halves in half again. Colour the largest piece of dough a strong mid-pinky red colour, and one of each of the smaller pieces a darker brown red colour and the other a lighter yellowy colour.
Roll out the pieces of dough on a floured surface, and assemble and layer up the different pieces however you like – brush a little bit of the barbecue sauce in between each layer to seal it. Try to go for a pretty random stacking of colours, with a marbling effect in the middle with a thick line of fat. If you go wrong, then just peel or scrape off the layers of dough and start again.
Finish the top layer of dough with a really thick brushing of barbecue sauce and a good sprinkle of meat rub and sugar mix to seal it. Wrap the dough in clingfilm and chill in the refrigerator for at least 1 hour.
Preheat the oven to 170°C/gas mark 3 and line a baking tray with parchment paper. Create ridges with some folded parchment paper or foil – these will create the bend and twist in the dough that you would normally see in a crisped-up rasher of bacon – and put on the parchment paper.
Use a very sharp, long bladed knife to cut regular, thin slices from the dough and arrange them over the ridges on the lined baking tray. Bake in the oven for 8-12 minutes, depending on the thickness of the dough. Allow to cool on the ridges to get a realistic bacon-y effect.