Mustard and polenta biscuit
A biscuit based on polenta (cornmeal) and flour, which produces a crunchy end result. Creation by Mark van der Linden, De Limonadefabriek, Streefkerk, the Netherlands.
Ingredients
| 400 g | flour |
| 75 g | icing sugar |
| 200 g | polenta |
| 400 g | egg whites |
| 400 g | softened butter |
| 20 g | mustard powder |
| 10 g | salt |
| 50 g | smooth mustard |
Instructions
- Mix all the ingredients together to form a smooth batter.
- Spread the batter fairly thickly onto a baking sheet.
- Sprinkle with salt and pepper and bake at 160°C until crispy.
Serving suggestions:
- As an amuse-bouche or cocktail snack.
- As a garnish with a cheese-based starter.