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Zaleti (polenta biscuits)

  • 0:20 Prep
  • 0:25 Cook
  • Makes 28


  • 2 lemons, rind finely grated
  • 1 tablespoon dry sherry
  • 1 tablespoon caster sugar
  • 95g (1/2 cup) raisins
  • 125g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2 eggs
  • 150g (1 cup) plain flour, sifted
  • 90g (1/2 cup) polenta
  • 2 tablespoons pine nuts
  • 1 teaspoon baking powder


  • 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.

Source: taste.com.au


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