I have come across this recipe on www.epicurious.com and I loved the idea of cornmeal lemon biscuits, there was only one issue- I hate raisins... so i replaced them with dried cranberries. I wanted them to be very refreshing so I added more lemon zest too and what I ended up with are those beautiful, crumbly, lemony biscuits with sweet and chewy cranberries- I will definitely make them again!
- 120g soft unsalted butter
- 1/2 cup caster sugar
- pinch of salt
- 2 egg yolks
- 2 tsp lemon zest (1 tsp in the original recipe)
- 1 tbsp lemon juice
- 2/3 cup dried cranberries (raisins in the original recipe)
- 1/2 cup cornmeal
- 1 1/4 cup plain flour
Beat the butter until pale and fluffy, then add sugar and continue beating until all sugar has dissolved.
Add egg yolks, lemon zest and juice and salt, then mix until combined.
Mix in cornmeal and plain flour, then add cranberries and mix until evenly distributed.
Shape the dough into a ball and leave in the fridge to chill for about an hour or you can leave it in the freezer for 20-30 minutes instead.
Shape walnut-sized balls, place on a lined baking sheet (you will need two trays) and flatten slightly.
Bake in a pre-heated oven at 180C for about 15 minutes until the edges are golden.
Leave to cool.