Skye McAlpine's polenta and raisin biscuits - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Skye McAlpine’ s polenta and raisin biscuits By You Magazine - June 24, 2018 You could have these after dinner with coffee, a glass of dessert wine or a sharp grappa – which is what we often do. When I was growing up, however, I would eat them for breakfast, dipped in milk. They are made with polenta, which gives them their deep yellow colour and their name, zaletti, which in Venetian dialect translates loosely as ‘little yellow ones’. Skye McAlpine MAKES 40 100g raisins 20ml grappa 300g polenta 200g plain flour 1 tsp baking powder a pinch of salt 150g caster sugar 1 tbsp milk 100g salted butter, diced 1 large egg, lightly beaten 1. Preheat the oven to 180C/gas 4. Combine the raisins and grappa in a small bowl and cover with a tea towel. Leave to steep while you make the dough. 2. Put the polenta, flour, baking powder, salt and sugar in a bowl and mix well. Put the milk and butter into a small saucepan and leave over a low heat for 1-2 minutes, until the butter has melted. 3. Pour this mixture into the dry ingredients, add the egg and bring everything together. Drain the raisins of any excess grappa and add them to the mixture. 4. Take heaped teaspoonfuls of the dough and shape them into small ovals, roughly the size of a walnut. Arrange them on a baking sheet lined with baking parchment, leaving a little space around each one. Bake for 10-12 minutes, until lightly golden, then transfer to a wire rack to cool. The biscuits will keep in an airtight container for up to a week. SAVE 25% ON SKYE’S NEW BOOK A Table in Venice by Skye McAlpine is published by Bloomsbury, price £26. To order a copy for £19.50 until 8 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved