Horseshoe Cookies - Crumiri

Horseshoe Cookies – Crumiri

Ballyknocken letter B

Makes 24
These classic cornmeal biscuits from Piedmont have a slight horseshoe shape. I learned how to make these the traditional way, by placing the dry ingredients on a work surface and slowly incorporating all the butter to form a biscuit dough. But as soon as I got home, I resorted to the mixer – anything for an easy life!

 

180g butter, softened
120g caster sugar
2 eggs
180g plain flour, sifted
60g fine polenta or cornmeal

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Line 2 baking trays with baking parchment.
    2. Cream the butter and sugar in a mixer until light and fluffy. Add the eggs one at a time. Add the flour and polenta and mix well to form a soft biscuit dough.
    3. Spoon into a piping bag with a star-shaped nozzle. Pipe horseshoe shapes onto the parchment and bake for 12–15 minutes, until golden. Leave to cool slightly on the baking trays before transferring to a cooling rack.

 Tip: To make Lunette Siciliane, brush the biscuits with egg wash, sprinkle over sesame seeds and bake as above.

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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