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Sardines are the most popular canned fish in the world.
More Facts
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You won't waste flour if you dust it from a large salt shaker onto meats, fish or patties, instead of dipping the food into the flour. It's easier, too.
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| Lemon Polenta Crisps [Biscuits] |
Added: 26th Apr, 2007 | Viewed 1360 times |  |  |
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| I adapted this recipe from the Australian Women's Weekly 'Cakes, Biscuits & Slices' last Christmas. I wanted a visual contrast to the dark and handsome gingerbread biscuits I was making. These turned out just delicious. The first time I made them, I used the polenta as is and I noticed a slight, sticky crunch [very interesting texture-wise]. So the next time around, I dry roasted the polenta in a skillet over low heat, tossing and agitating constantly, so that the polenta was a delicate shade warmer. This time the crunch was perfect! Make them chubby or thin crisps, these biscuits are made for popping in your mouth. |
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| Ingredients |
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1 cup plain flour
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1/3 cup polenta
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125g butter, softened
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2/3 cup icing sugar
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2-3 tbsp finely grated lemon rind |
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| Method |
Dry roast polenta in a skillet over low heat for 5-10 minutes, stirring constantly till it becomes lighter and a shade warmer. Set aside.
Preheat oven to moderate [180oC/160oC fan forced]. Grease and line trays with baking paper. Beat butter, rind, sifted sugar in a bowl with an electric hand mixer until just combined. Stir in polenta and sifted flour. Shape into 30 cm rectangular log, cover with plastic wrap and chill in the refrigerator for about 20 minutes. Remove, unwrap and cut into 1 cm slices. Place slices on prepared tray 2 cms apart. Bake for 15 mins. Stand biscuits on tray for 5 mins then transfer to a wire rack to cool.
Alternatively, roll chilled dough very thinly between sheets of baking paper. Cut into desired shapes with a cookie cutter and bake. |
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| | Serving suggestions |
| Serve dusted with vanilla sugar or with cheese and fruits of your choice. |
| | Gel's Notes |
| Another interesting variation can be achieved by replacing lemon rind with orange rind. | | The tangy taste of the biscuit compliments sour cream or cream cheese. | |
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