CookEat Recipe
Rich Cornmeal Raisin Biscuits
Tender cornmeal biscuits with butter, rendered lard and large raisins, mixed briefly like shortcrust pastry without yeast or added water.
Method
Steps
Step 1
Gather the ingredients: 300 g fine cornmeal; 150 g plain wheat flour; 200 g caster sugar; 150 g cold butter, diced; 70 g rendered lard, chilled; 100 g large Muscat-type raisins, seeds removed if present; 2 eggs; Finely grated zest of ½ lemon.
Step 2
Mix the cornmeal, wheat flour and sugar on a work surface or in a wide bowl. Make a well and add the cold butter, rendered lard, eggs and lemon zest. Use a pastry scraper or table knife to cut and combine them, then bring together briefly with your hands. Do not add yeast or water and do not knead like bread.
Step 3
Fold in the raisins with as little handling as possible. Cover and chill for about 30 minutes so the dough can be shaped. Heat the oven to 175°C and line two baking trays with baking parchment.
Step 4
Divide into about 40 equal small pieces and flatten into rounds or ovals about 7–8 mm thick, roughly 6–7 cm across for rounds. Leave a little space between them. Alternatively, divide into 20 larger biscuits of the same thickness and allow more tray space; the shape may vary.
Step 5
Bake for about 18–25 minutes, one tray at a time if necessary, until set through with lightly golden edges and bases. Larger biscuits may need a few minutes longer. Do not toast them hard: their intended texture is tender. Leave on the tray for 5–10 minutes, then cool on a rack. Serve plain, without an egg glaze or icing-sugar finish.
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