Zaeti Veneziani – Venetian Polenta Biscuits Recipe by Laura
Cooking Instructions 10 - 12 minutes 1 Preheat the oven to 160 degrees C fan. 2 Beat the butter and sugar until pale. Add the egg yolks and vanilla and beat again. Combine the baking powder with the fine cornmeal (polenta) and the flour and add to the mixture. Stir the orange zest into the plumped sultanas and add along with any residual juice to the dough. Roll into a ball, cover with clingfilm and place in the fridge for 15 minutes to firm. If the mixture is too dry add a little milk. 3 On a lightly floured board, take a piece of dough and roll into a sausage shape 2.5 cm wide. Cut into 9 cm lengths, flatten slightly and squidge one end to make a point. Lay onto a baking tray lined with parchment and bake for 10 – 12 minutes until slightly golden. Cool on a wire tray then dust with icing sugar before placing in a biscuit tin. Should last a week if one keeps them hidden away. 1 Preheat the oven to 160 degrees C fan. 1 Preheat the oven to 160 degrees C fan. 2 Beat the butter and sugar until pale. Add the egg yolks and vanilla and beat again. Combine the baking powder with the fine cornmeal (polenta) and the flour and add to the mixture. Stir the orange zest into the plumped sultanas and add along with any residual juice to the dough. Roll into a ball, cover with clingfilm and place in the fridge for 15 minutes to firm. If the mixture is too dry add a little milk. 2 Beat the butter and sugar until pale. Add the egg yolks and vanilla and beat again. Combine the baking powder with the fine cornmeal (polenta) and the flour and add to the mixture. Stir the orange zest into the plumped sultanas and add along with any residual juice to the dough. Roll into a ball, cover with clingfilm and place in the fridge for 15 minutes to firm. If the mixture is too dry add a little milk. 3 On a lightly floured board, take a piece of dough and roll into a sausage shape 2.5 cm wide. Cut into 9 cm lengths, flatten slightly and squidge one end to make a point. Lay onto a baking tray lined with parchment and bake for 10 – 12 minutes until slightly golden. Cool on a wire tray then dust with icing sugar before placing in a biscuit tin. Should last a week if one keeps them hidden away. 3 On a lightly floured board, take a piece of dough and roll into a sausage shape 2.5 cm wide. Cut into 9 cm lengths, flatten slightly and squidge one end to make a point. Lay onto a baking tray lined with parchment and bake for 10 – 12 minutes until slightly golden. Cool on a wire tray then dust with icing sugar before placing in a biscuit tin. Should last a week if one keeps them hidden away. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheese Tortellini Pepperoni Casserole Chocolate Banana Pops Red velvet pancakes w/ fried plantains 😃 Korean Marinated Eggs Vegetable Grilled Sandwich Cheese Tortellini Pepperoni Casserole Chocolate Banana Pops Red velvet pancakes w/ fried plantains 😃 Korean Marinated Eggs Vegetable Grilled Sandwich Haloumi burger Madurai Curry Dosa Whipping Cream Cake White sauce pasta with Indian twist Tagliolini al nero di seppia con granchio – Venetian squid ink tagliolini with crab Coconut Milk Drink 🥛 Bison/Buffalo Potatoes and Onion Healthy MIX VEGETABLE PARATHA Baked Cheesy Potato Shapes Shahi paneer Haloumi burger Madurai Curry Dosa Whipping Cream Cake White sauce pasta with Indian twist Tagliolini al nero di seppia con granchio – Venetian squid ink tagliolini with crab Coconut Milk Drink 🥛 Bison/Buffalo Potatoes and Onion Healthy MIX VEGETABLE PARATHA Baked Cheesy Potato Shapes Shahi paneer