I’ve just acquired Jamie’s new book, 5 Ingredients – see here for link. It’s exactly what the name suggests, lots of great recipes using 5 ingredients. 5 is a really good number to create recipes with – enough to make a recipe coherent, but not too many to over complicate things.
Today I made St Clement’s Polenta Biscuits from the book. I can attest to how easy the recipe is. I am currently cooking without a kitchen, as mine is being renovated. So I made these biscuits on my dining room table, using my food processor and an old camping oven friends have lent me. Thank you Roger ‘n’ Ruth – lifesavers as usual in times of crisis!
So the biscuits couldn’t be easier. I had to make them in batches of 6, as the oven could only hold a tiny baking tray. I didn’t quite get 24 biscuits out of the mix- maybe I made the balls too big.
They are delicious, with a slightly crunchy texture from the polenta, and a real orange tang.
Here’s Jamie’s recipe:
100g unsalted butter (cold)
50g fine polenta
150g self-raising flour
100g golden caster sugar
2 oranges (or lemons)
Preheat the oven to 180 degrees C. Line 2 baking trays with greaseproof paper and rub with olive oil. ( I used baking paper and left out the olive oil). Cube the butter and place in a food processor with the polenta, flour and sugar. Finely grate in the zest of 1 orange (or lemon), then pulse to combine. Squeeze in the juice of half an orange (or lemon), and pulse again to bring the mixture together into a ball of dough.
Divide into 24 pieces (or however many the mixture yields), roll into balls and place on the trays, leaving a 5cm gap between them. With your thumb, create a 1cm deep dent in the centre of each ball. Finely grate the remaining orange (or lemon) zest and scatter into the dents, followed by a little sprinkle of caster sugar. Bake for 10 minutes, or until lightly golden. Transfer to a wire rack to cool.