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Italian corn biscuits

Crispy polenta biscuits, enjoy in the Veneto fashion with a small glass of sweet sherry or wine

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Oven on at 180 c

Half cup raisins
1 cup polenta
1.5 cups plain flour
1.5 teaspoons baking powder
Pinch of salt
225 g soft butter (a 250g pack but leave a thick slice behind)
1 cup granulated sugar
2 eggs
1 teaspoon vanilla essence

Mix polenta flour baking powder and salt together
Cream butter and sugar together
Beat in eggs and vanilla
Add the flour mixture and raisins
Mix well

The mix will be quite wet, drop teaspoons of the mixture onto baking paper on a baking tray
Bake for 8 - 10 minutes or until the edges are beginning to brown

Added by: Lon Barfield


Tags: Biscuits Corn flour

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