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Zaleti (polenta biscuits)
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Prep Time:
20 minutes
20 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
45 minutes
45 minutes
Brighten your day with these zesty lemon cookies.
Ingredients:
- 2 lemons, rind finely grated
- 20.00 ml dry sherry
- 20.00 gm caster sugar
- 95g (1/2 cup) raisins
- 125g butter, at room temperature
- 100g (1/2 cup) caster sugar
- 150g (1 cup) plain flour, sifted
- 90g (1/2 cup) polenta
- 40.00 ml pine nuts
- 4.00 gm baking powder
Instructions:
- Juice one lemon and combine it with sherry and a tablespoon of sugar in a small microwave-safe bowl. Microwave on high for 30 seconds, or until the sugar dissolves. Add the raisins and let it sit for two hours to marinate.
- Preheat your oven to 175°C. Line 2 large baking trays with baking paper. In a bowl, use an electric beater to whisk together butter, sugar, and lemon rind until creamy. Gradually add one egg at a time, beating well. Mix in flour, polenta, pine nuts, and baking powder. Strain the raisin mixture into a jug, reserving the syrup. Stir the raisins into the flour mixture until just combined.
- Using a spoon, dollop tablespoon-sized amounts of the mixture onto the lined trays, leaving space for spreading. Bake for 12-14 minutes, swapping trays halfway, until golden and firm. Brush the biscuits with reserved syrup using a pastry brush. Allow to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.