Super Crunchy Orange and Cornmeal Biscuits Recipe

6.25 ounces butter room temperature
9.1 ounces cornmeal (polenta flour) very thin
6.25 ounces fine sugar
3.6 ounces allpurpose flour – sifted
2 oranges – zest
2 eggs room temperature
1 pinch salt
Flour for dusting the table top

In a stand blender beat the margarine with the sugar for 7 minutes until beginning to cream.

Include the orange pizzazz and blend. Include the eggs each one in turn.

Include the filtered white flour and the cornmeal that ought to be thin, and combine until it comes. Wrap in plastic film and chill for 1 hour.

Preheat the broiler to 375ºf with rack in the center position.

Partition the mixture in 4, leaving the rest of in ice chest and take off slight, tidying the table top as required. Cut the shapes you like or simply spasmodic precious stones.

Line heating sheets with material paper and put the rolls on them.

Prepare the bread rolls for 5 to 7 minutes or until light tan.

Let cool on a cooling rack or on the tray. Store in an impenetrable jug