Yellow corn biscuits

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Corn Polenta flour225g
Molino Soncini Cesare type-00 flour100g
sugar (or honey, to make the biscuits lighter)100g
Goji berries50g
sunflower oil60ml
cake yeast1 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.


  • teresa mosca

    La Farina di Mais Fioretto si è dimostrata fantastica per la preparazione di questi biscotti. Davvero da provare!!!!


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