Meals and Courses

  • 125 g (4 oz) unsalted butter, diced and softened
  • 125 g (4 oz) caster sugar
  • 2 egg yolks
  • 2 teaspoons grated lemon rind
  • 150 g (5 oz) plain flour
  • 100 g (3½ oz) coarse cornmeal
  • saffron, to sprinkle (optional)
  • icing sugar, for dusting

Line a baking sheet with nonstick baking paper. In a bowl, beat the butter and sugar together until light and fluffy. Mix in the egg yolks, lemon rind, flour and cornmeal until a soft dough forms.

Roll out the dough on a lightly floured surface to 1 cm (½ inch) thick. Using a 6 cm (2½ inch) round cutter, cut out rounds from the dough, re-rolling the trimmings. Transfer to the prepared baking sheet, then sprinkle with saffron, if liked, and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 15–20 minutes or until lightly golden. Transfer to a wire rack to cool, then dust with icing sugar.

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