Antonio Carluccio's polenta biscuits recipe
Antonio says "These delicious little biscuits crumble in the mouth – they’re distinctly moreish too."
Antonio has contributed this recipe to Macmillan's Little Book of Treats (£3), featuring recipes from supporters and celebrities of Macmillan Cancer Support. All to support the worlds biggest coffee morning, which takes place on Friday 30th September. People and coffee shops all over the country will be holding coffee mornings, with the aim of raising £8.5million to support Macmillan's vital work. If you want to get involved, here's how.
Ingredients
- 300 g Maize flour (polenta, instant or quick cook)
- 110 g Plain flour
- 200 g Unsalted butter, cut into small pieces, and more for greasing
- 0.5 Lemon - Zest, finely grated
- 2 Medium eggs
- 2 Egg yolks
- 300 g Granulated sugar
- 1 pinch Salt
- 10.6 oz Maize flour (polenta, instant or quick cook)
- 3.9 oz Plain flour
- 7.1 oz Unsalted butter, cut into small pieces, and more for greasing
- 0.5 Lemon - Zest, finely grated
- 2 Medium eggs
- 2 Egg yolks
- 10.6 oz Granulated sugar
- 1 pinch Salt
- 10.6 oz Maize flour (polenta, instant or quick cook)
- 3.9 oz Plain flour
- 7.1 oz Unsalted butter, cut into small pieces, and more for greasing
- 0.5 Lemon - Zest, finely grated
- 2 Medium eggs
- 2 Egg yolks
- 10.6 oz Granulated sugar
- 1 pinch Salt
Details
- Cuisine: Italian
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 30
Step-by-step
- Preheat oven to 190°C, 370°F, Gas Mark 5.
- Grease flat baking tray with butter.
- Combine polenta with flour and salt.
- Add butter and lemon zest to flour.
- Mix together to form soft breadcrumbs.
- Beat eggs, egg yolks and sugar together.
- Add to breadcrumbs and mix to make sticky dough.
- Put mixture into piping bag and squeeze out s-shapes, circles and dots.
- Bake for 15 minutes until golden.
- Remove from oven and leave to cool.
Also worth your attention:
More recipes by Antonio Carluccio
Recipe courtesy of Macmillan Cancer Support
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