Biscuits for Breakfast

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

These biscuits are made with polenta flour and are very good at breafast, with a nice glass of cold milk. Keep in a tin with some sugar lumps inside

Ingredients

Serves: 0

Metric Cups

250 grams flour
250 grams polenta (ground)
250 grams caster sugar
100 grams butter
1 lemon (zest)
5 tablespoons milk
2 eggs
16 grams baking powder

8⅚ ounces flour
8⅚ ounces polenta (ground)
8⅚ ounces superfine sugar
3½ ounces butter
1 lemon (zest)
5 tablespoons milk
2 eggs
⅗ ounce baking powder

Method

Biscuits for Breakfast is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the flours, sugar, butter, eggs, lemon zest and milk in the food processor and pulse together.
When the pastry starts to come together add the baking powder and pulse.
Place the dough into the fridge for about half an hour, then roll it and cut into discs or whatever other shape you like.
Bake in a pre-heated oven at 180C for 10-15 minutes, checking from time to time.

Put the flours, sugar, butter, eggs, lemon zest and milk in the food processor and pulse together.
When the pastry starts to come together add the baking powder and pulse.
Place the dough into the fridge for about half an hour, then roll it and cut into discs or whatever other shape you like.
Bake in a pre-heated oven at 180C for 10-15 minutes, checking from time to time.