Polenta, lime and fennel biscuits recipes

30 Oct

These delicate biscuits are a recipe of Roberta’s mother; their wonderful pairing of fennel and lime speaks to the unique fusion of culinary traditions in Brazil. Even better with a dollop of silky doce de leite.

Makes 40
125g fine cornmeal (polenta)
60g flour
100g icing sugar
½ tsp baking powder
100g butter
2 tsp lime zest
1 tbsp fennel seeds
doce de leite, for dolloping on top (optional)

1 Preheat the oven to 180C/350F/gas mark 4. Rub all the ingredients together to make a rough dough. You can add an extra few drops of lime juice or water if the crumbs don’t want to stick to each other.

2 Pat out the dough to a thickness of around 2mm. Punch out small circles using a cookie cutter or a strong glass tumbler. Transfer the pastry discs to a baking tray lined with baking paper.

3 Bake the biscuits in the oven for about 10 minutes, taking care not to let them brown.

4 Let the biscuits rest for around 10 minutes on the tray before transferring to a rack to cool completely before serving. Top with a dollop of doce de leite, if desired.

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