African Corn Meal Biscuits RecipeOrigin: South Africa Period: Traditional |
Ingredients:
220g white corn meal (polenta) 
African Corn Meal Biscuits Preparation:Method:Add 2 tbsp water to the corn meal (polenta) then sift the flour, salt and sugar together and stir into the cornmeal. Cut the margarine into this dry mixture until it begins to resemble coarse breadcrumbs. Add the egg yolk to the whole egg and beat lightly before adding the milk and beating in. Add the nutmeg to this and pour into the flour mixture. Stir to incorporate completely and form into a ball. Tip this onto a floured surface and roll to about 6mm thick. Cut into 8cm rounds and brush the tops with the reserved egg whites. Place on a greased baking tray and place in an oven pre-heated to 180°C. Cook for about 20 minutes, or until the biscuits are golden brown. Allow to cool on the tray then transfer to an air-tight container. |
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