Preheat the oven to 180°C and line a 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 into a dough.
Roll the dough to 1cm thickness and shape it to resemble a piece of toast.
Place the dough on the tray and brush with beaten egg.
Sprinkle the top with cinnamon, demerara sugar, and cocoa.
Bake for 30 minutes or until golden but soft in the middle.
Cool for a few minutes on the tray before moving to a wire rack.
Mix icing sugar, food colouring, and water into a paste.
Add the jelly beans to the paste and mix together.
Fry the bacon in a large pan until crisp.
Serve the cookie with maple syrup, bacon, and jelly beans on the side.