Author Notes
Note: I have changed the weight from cups to ounces because the recipe was tried by one participant and it didn't work. I think changing metric to cups is always a problem so now everything is in ounces to be more precise. The children love them, my husband loves them and I can't get my hands out of the jar. These biscuits are light and crunchy - actually they are so light that their calories might even have flown away before you eat them. I normally cut them in irregular shapes like torn pieces of paper but having had my granddaughter over for the weekend, we made teddy bears. This recipe was given to me by my dear friend Arminda. —Maria Teresa Jorge
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Ingredients
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6.25 ounces
butter room temperature
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9.1 ounces
cornmeal (polenta flour) very thin
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6.25 ounces
fine sugar
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3.6 ounces
allpurpose flour - sifted
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2
oranges - zest
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2
eggs room temperature
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1 pinch
salt
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Flour for dusting the table top
Directions
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In a stand mixer beat the butter with the sugar for 7 minutes until starting to cream.
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Add the orange zest and mix. Add the eggs one at a time. Don't worry if the mixture curdles, the flour will put everything back together again.
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Add the sifted white flour and the cornmeal that should be very thin, and mix until it comes together. Wrap in plastic film and chill for 1 hour.
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Pre-heat the oven to 375ºF with rack in the middle position.
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Divide the dough in 4, leaving the remainder dough in fridge and roll out very thin, dusting the table top as needed. Cut the shapes you like or just irregular diamonds.
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Line baking sheets with parchment paper and put the biscuits on them.
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Bake the biscuits for 5 to 7 minutes or until light brown (as they are very thin they bake very quickly.
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Let cool on a cooling rack or on the tray. Store in an airtight jar.
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