May 11, 2020
Italian corn biscuits
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
