Summer is the ultimate time for fruits like oranges and lemons – pretty much like sun, heat, and sunburns ;P They are used in many cakes, cookies, and stuff like that. Talking about cookies – how about a batch of these Mandarin Orange Polenta Biscuits? Crunchy, citrus-y and delicious!
I made some really nice Lemon & Rosemary Cookies the other day – you should try them! Delicious and refreshing. This recipe for Polenta Biscuits today is equally delicious and made with mandarin oranges (tangerines) instead of lemons – another citrus fruit I like to use in summer.
The mandarin oranges in this recipe are more or less an accident. I wanted to make the cookies with oranges, but accidentally grabbed some mandarin oranges in the store. Normally, I know the difference between those two fruits, but this time they looked too similar somehow ;) When I cut them open, I realized that the orange I wanted to use is actually a mandarin orange. The thick white part from the orange peel that should have been there was missing. Well… and I saw on a tiny little sticker, that it actually said »mandarin oranges« :P
Well, no matter if you use oranges or mandarin oranges here – the recipe works with both types of fruit. No matter what, you will get a nice citrus flavor and in addition to that, a nice crunch from the polenta used in the dough. Something I just recently realized works really well for cookies – with polenta, they get really crunchy. Let’s see if I can apply that to other cookie recipes as well in the future.
Shall we have a cup of tea and eat some of those cookies now? ;)
INGREDIENTS / ZUTATEN
(20-21 biscuits)
1/2 cup (120g) butter
3/4 cup (100g) confectioners’ sugar
2 tsp. mandarin orange zest (from organic orange)
1/3 cup (60g) polenta
1 1/4 cups (160g) all-purpose flour
2-3 tsp. sugar
(20-21 Biscuits)
120g Butter
100g Puderzucker
2 TL Abrieb von Bio-Mandarine
60g Polenta
160g Mehl (Type 550)
2-3 TL Zucker
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
2. Add the butter, confectioners’ sugar, and orange zest to a large bowl and mix until light and fluffy. Add the polenta and flour and mix until just combined. Place the dough on a lightly floured surface and roll out to a rectangle with a thickness of about 0.2 inches (5mm). Cut into 1.6×2.4 inches (4x6cm) rectangles and place those rectangles with some space in between on the prepared baking sheet (roll out the remaining dough again). Prick the biscuits several times with a fork.
3. Bake the cookies for about 12-14 minutes or until lightly golden in color. Take out of the oven and sprinkle with the sugar, let cool down a bit on the baking sheet, then transfer to a wire rack to cool down completely.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Die Butter, Puderzucker und Orangenschale in eine große Schüssel geben und hell und luftig aufschlagen. Polenta und Mehl dazugeben und nur kurz unterrühren. Den Teig auf eine bemehlte Fläche geben und einmal kurz durchkneten, bis ein glatter Teig entsteht. Zu einem Rechteck mit einer Dicke von etwa 5mm ausrollen und dann kleinere Rechtecke mit 4x6cm ausschneiden. Diese Rechtecke dann mit etwas Abstand zueinander auf das vorbereitete Blech setzen und mit einer Gabel mehrmals einstechen. Den restlichen Teig noch einmal ausrollen und zurechtschneiden.
3. Die Kekse für etwa 12-14 Minuten leicht goldbraun backen. Aus dem Ofen holen und mit dem Zucker bestreuen, auf dem Blech noch etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Mandarin Orange Polenta Biscuits
- Prep Time: 00:20
- Cook Time: 00:14
- Total Time: 00:45
- Yield: 20 1x
- Category: Cookies
- Cuisine: Great Britain
- Diet: Vegetarian
Description
Delicious crunchy biscuits made with polenta and mandarin oranges – the perfect sweet treat for your afternoon tea or coffee :)
Ingredients
Instructions
2. Add the butter, confectioners‘ sugar, and orange zest to a large bowl and mix until light and fluffy. Add the polenta and flour and mix until just combined. Place the dough on a lightly floured surface and roll out to a rectangle with a thickness of about 0.2 inches (5mm). Cut into 1.6×2.4 inches (4x6cm) rectangles and place those rectangles with some space in between on the prepared baking sheet (roll out the remaining dough again). Prick the biscuits several times with a fork.
3. Bake the cookies for about 12-14 minutes or until lightly golden in color. Take out of the oven and sprinkle with the sugar, let cool down a bit on the baking sheet, then transfer to a wire rack to cool down completely.
Notes
Enjoy baking!
