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  • Tracey Thompson

Polenta Biscuts

These gluten-free polenta biscuits are infused with a gorgeous lemon flavour.

Makes 12

Ingredients: 1 cup butter 1½ cups sugar 2 eggs 1 tspn lemon extract ½ cup raisins, chopped 3 cups plain flour 1 tspn baking powder 1 tspn nutmeg ½ tspn salt 1 cup Sostanza Polenta Method: Cream butter. Add sugar, eggs and lemon extract, mixing well. Mix raisins with ½ cup flour. Add to mixture. Sift remaining flour with the other dry ingredients. Add to the butter mixture and combine well. Drop teaspoon-size dollops of the mixture onto a greased baking tray and flatten with a fork. Bake for approximately 10 - 12 minutes in a pre-heated moderate oven.

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