Venetian cornmeal and raisin cookies

Ingredients

For 1 serving

• Corn flour15 g
• All-purpose flour12 g
• Raisins8 g
• Butter6 g
• Sugar8 g
• Eggs10 g
• Lemon zest1 g

Contains: gluten, lactose, eggs, sulphites,

Method

1. Soak the raisins in warm water for 10 minutes; meanwhile preheat a conventional oven to 180 °C, line a baking tray with baking paper and take the butter out of the fridge to soften.
2. In a bowl beat the soft butter with the sugar until creamy, then add the egg and grated lemon zest and mix.
3. Drain the raisins, squeeze them well and pat dry with kitchen paper.
4. Add the cornmeal and plain flour to the mixture, then the raisins, and knead briefly until it holds together; shape two oval biscuits about 1 cm thick and place them on the tray.
5. Bake for 12–14 minutes, until golden at the edges.
6. Let them cool on the tray: the cornmeal makes them crumbly while hot.