Zaleti (polenta biscuits)

Method

• 1
  Juice 1 lemon. Cook the juice, sherry and 1 tablespoon sugar in a small microwave-safe bowl on high for 30 seconds or until the sugar dissolves. Stir in the raisins. Set aside for 2 hours to macerate.
• 2
  Preheat oven to 175°C. Line 2 large baking trays with baking paper. Use an electric beater to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the flour, polenta, pine nuts and baking powder. Strain the raisin mixture into a jug. Reserve the syrup. Add the raisins to the flour mixture and stir until just combined.
• 3
  Spoon level tablespoons of mixture onto the prepared trays, allowing room for spreading. Bake, swapping trays halfway through cooking, for 12-14 minutes or until golden and firm. Use a pastry brush to brush the biscuits with reserved syrup. Cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.