Made using polenta, this biscuit has a great gritty texture, complemented by bursts of sweet and sour from currants and grappa, Italian brandy.

Makes
40

Preparation

30min

Cooking

15min

Skill level

Easy
By
Average: 4 (15 votes)
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Ingredients

  • 55 g (⅓ cup) currants
  • 1½ tbsp rum or grappa (see Note)
  • 100 g unsalted butter, softened
  • 100 g white sugar
  • 1 egg
  • 125 g (¾ cup) polenta
  • 125 g ‘00’ pasta flour
  • 1 lemon, zested
  • pure icing sugar, to dust

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 1½ hours

Place currants and rum in a bowl and set aside for 30 minutes to soak.

Using an electric mixer, beat butter and sugar on medium speed for 5 minutes or until thick and pale. Add egg, beating to combine. Add polenta, flour, zest and a pinch of salt, and mix to form a soft dough. Drain currants, and fold through dough. Shape dough into a log, wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 170ºC. Divide dough into quarters. Working with one piece at a time, roll out each piece on a lightly floured work surface into a 30cm-long rope. Slightly flatten log, and then cut diagonally to create 10 diamond-shaped biscuits. Place on 2 oven trays lined with baking paper. Repeat with remaining dough to make 40 biscuits in total.

Bake for 12 minutes or until biscuits start to brown. Stand on trays for 2 minutes to cool, then transfer to a wire rack to cool completely. Lightly dust with icing sugar just before serving. Biscuits will keep in an airtight container for up to 4 days.

 

Note

• Grappa is a fragrant Italian pomace brandy, available from select bottle shops.

 

Photography by Brett Stevens. Food preparation by Amira Georgy. Styling Berni Smithies.

 

As seen in Feast magazine, August 2014, Issue 34. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.