It’s been a while since I posted anything new here, especially recipe-wise. I’ve been sorting out a second blog – one where I can showcase any slightly more ‘professional’ cakes and not just cakes that are ‘home-baking’. I have lots of savoury recipes too – I will try and add these to the other section of this blog soon, making it a fully fledged ‘cooking’ blog!
http://thesecretsixpence.wordpress.com will soon have the Christmas Cakes for this year up… please check them out. They will be added gradually.
We’ve also been engaging in other craft based activities in our house – I will post these pictures soon. We’ve been collecting sea-glass and making sea-glass encrusted mirrors, making vintage mirrors using a method called ‘pique assiette’… really, it’s been a VERY busy house! Blogging has taken a bit of a back seat but hopefully will be back in full swing soon…
In the meantime, I think it’s time for a cup of coffee and some deliciously soothing honey and lemon polenta biscuits. An unusual texture but delicious nonetheless. What else was I going to do with that bag of polenta sitting in my cupboard? Sometimes, you wonder why you buy these things!
These are based on a recipe by Cookie Girl (Orange Polenta Biscuits).
Honey and Lemon Polenta Biscuits
80g unsalted butter
140g caster sugar
finely grated zest of 1 large lemon
1 large egg
1/2 tsp vanilla extract
140g plain flour
Spoonful of honey
Line two baking sheets with baking parchment. Preheat the oven to 170 degrees C
* Beat the butter and caster sugar together until light and fluffy. Grate in the lemon zest, vanilla and egg, beating until VERY smooth.
* Add the flour and polenta. Stir (or mix on slow) gently until everything if fully combined.
* Take small lumps of the dough (Cookie Girl suggests about the size of a walnut) and roll into a ball. Space them onto the baking sheets. Make sure you leave room for the biscuits spreading out. Flatten slightly and sprinkle with caster sugar.
* Bake for 12-15 minutes until golden and lightly browned at the edges. Drizzle over honey and, I suggest, devour WARM! Bellisimo!
(Makes 12-18 cookies)