Rachel Roddy presents a recipe for cornmeal and butter biscuits inspired by Italian traditions, including the polenta biscuits of Molise and the moustache-shaped krumiri of Piedmont. These delicate confections, shaped like a curve or smile, highlight Italy’s longstanding history with polenta.
The recipe uses 100g caster sugar, 140g room-temperature butter, 2 egg yolks, 160g cornmeal (instant polenta works), 100g plain flour, a pinch of salt, and icing sugar for dusting. The dough is made by beating sugar and butter, adding egg yolks, then mixing in dry ingredients. After chilling for an hour, the dough is rolled into 1cm-thick ropes, cut into 8cm lengths, and bent into curves.
The biscuits are baked at 180C (160C fan) for 12 minutes until lightly golden, then left in the turned-off oven for 20 minutes. They are delicate when warm, so cooling completely on a rack is essential. The result is a melting crumble texture, perfect with tea, coffee, or alcohol. Dust heavily with icing sugar before serving.
