Crunchy tea biscuits with corn flour

biscDifficulty:Very easy  Time:Quick

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


  • 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.
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  • 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.


- 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:

- 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.