Our Recipes Yellow corn biscuits
Yellow corn biscuits
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare Corn Polenta flour||225g|
|Molino Soncini Cesare type-00 flour||100g|
|sugar (or honey, to make the biscuits lighter)||100g|
|cake yeast||1 teaspoon|
Ingredients for the filling/topping
Leave the berries and the raisins in some water to soak. In another bowl, place the two types of flour with the sugar, egg, yeast and the oil, and work it together until you have a smooth paste. Now add the well-drained berries and raisins, mix together until they are well amalgamated. Spoon off a piece of the dough, pass through the sugar/honey, form into a ball, and place on a paper-lined baking tray; continue like this until you have used all the dough. Bake at 180°C for 15 minutes. Once baked, leave to cool before serving.
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