Crunchy tea biscuits with corn flour
INGREDIENTS (x 6 persons):
- 250 g white non-raising plain flour
- 120 g corn flour (for Polenta*)
- 230 g unsalted butter
- 140 g powdered sugar
- 1 egg + 1 yolk
- 1 (unwaxed) biologic lemon
- Fine salt
- Vanilla-flavoured powdered sugar (optional) for decoration
WHAT TO DO:
- 1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper. In the meanwhile, take out the butter from the fridge and let it soften at room temperature.
- 2. When soft enough, add it to the powdered sugar, the grated skin of the lemon (only the yellow layer of the skin) and a pinch of salt into a large bowl. Blend all the ingredients together, then add the egg and the yolk, and mix it until smooth and homogeneous.
- 3. In a separate bowl, first mix the two flours together and sieve them into the rest of the mix. Try to avoid lumps. Your mix will be quite soft and a bit sticky.
- 4. Transfer the mix into a piping bag with a large nozzle and create some big S shaped biscuits directly on the baking tray.
- 5. Bake in the pre-heated over at 180C (if ventilated 160C) for about 15 minutes. Set aside to cool on a wire rack, then serve with a sprinkle of vanilla-flavoured powdered sugar if you like it.
TIPS & TRICKS:
- The *Polenta dish has its roots in the peasant cuisine of northern Italy. It is made by grinding corn into flour, or meal. It has a rich yellow, yolk-like colour, and has a slightly sweet flavour. Polenta can be cooked to be creamy and thick, or allowed to set and then sliced. (Source: https://www.bbcgoodfood.com/glossary/polenta)
- You can choose among different type of corn flour according to your preference of granules. I personally like the rough big grains of Polenta flour which can also twist the sensation in the mouth while tasting the biscuits.