Did you know that you can make biscuits with cornmeal, in other words polenta? It is semolina that has flavor and can also replace wheat flour – at least partially – in many recipes. Widely used in Italy and now everywhere in Europe, it has certain advantages, such as being gluten-free. It is also a good source of vitamin B3, which aids in the metabolism of lipids and carbohydrates. In our recipe, polenta mixed with corn flour makes it possible to get original and very crispy biscuits.
Time: 40 minutes
cost/person. : €1.20
• 250 g of polenta + a little to finish
• 130 g of corn flour
• 160 g of soft butter
• 2 eggs + 1 yolk
• 100 g of brown sugar
• A few drops of bergamot essence
• 200 g of raspberries
• 200 g of strawberries
• 50 g of brown sugar
• 1 C. s. Orange blossom water
• 1 C. s. A pile of cornstarch
Steps of the recipe
1. Avent for cookie dough
Place all batter ingredients in the bowl of a food processor fitted with a “leaf” or salad bowl.
Blend until the mixture is smooth and uniform.
Transfer the dough to the baking paper, sprinkle the polenta on top so that it does not stick too much. Be sure to keep it the same thickness everywhere, 0.5 cm to 1 cm.
Preheat the oven to 160°C.
Cut out shapes with a 7cm diameter round cutter, then make a hole in the center with a small cookie cutter.
Place the cookies on a baking sheet and bake for 20 minutes.
Leave to cool on a wire rack and prepare the second part with the rest of the dough.
Peel the strawberries, cut them into 2 or 4 pieces depending on their size, then cook them with raspberries, sugar and orange blossom water in a saucepan for 10 minutes.
Mix the cornstarch in a small bowl with 2 Tbsp. S. Water then pour this mixture into the pot, stir for 1 minute and remove from heat.
Pour the compote into a pretty bowl, let cool slightly and serve with warm and crunchy biscuits for an amazing snack.