Who said that with the mixture of yellow polenta and buckwheat flour you can only make polenta taragna, strictly accompanied by a quintet of cheeses? Here is a simple and tasty alternative to brighten and warm up cold autumn afternoons: shortbread biscuits made with taragna polenta flour, red fruits, dark chocolate drops and beer.
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Who said that with the flour mixture of yellow polenta and buckwheat can only be made there polenta taragna, strictly accompanied by a quintet of cheeses? Here is a simple and tasty alternative to brighten and warm the cold autumn afternoons: shortbread biscuits made with taragna polenta flour, red fruits, dark chocolate drops and beer.
A simple and rustic recipe, but incredibly good!
Ingredients for 5-6 people:- 300 g of taragna polenta flour (60 g of buckwheat flour and 240 g of polenta flour)
- 200 g of 0 flour
- 200 g of sugar (or natural sweeteners)
- 120 g of extra virgin olive oil
- 120 g of lager beer (possibly artisan)
- 1 sachet of vanillin or a teaspoon of cinnamon
- half a sachet of baking powder
- 70 g of dried red fruits
- 70 g of dark chocolate chips (or crushed 70 g of dark chocolate in a bar)
- powdered sugar to taste to decorate
How to prepare the shortbread biscuits:
Pour the beer into a glass, add the dried red fruits (to make them flavor and revive) and leave to macerate for about 15 minutes.
In a large bowl pour the two sifted flours, then add the yeast, the vanilla (or cinnamon), the beer, the revived red fruits, the chocolate drops, mix a little, then add the sugar, the oil and the egg, always stirring as you add.
Knead to mix all the ingredients well until you get a soft and non-sticky dough (if it is too wet and difficult to handle, add a little white flour; if it is too dry, add a few tablespoons of cold water).
Wrap the dough with cling film and let it rest in the freezer for about 10 minutes.
After this time, turn on the oven to 180 degrees, take the dough from the fridge and roll it out gently with a rolling pin (help yourself with a little white flour) until you get a layer of a thickness of one centimeter.
At this point, cut out the cookies with the mold of your choice, arrange them on a baking sheet covered with parchment paper and bake for about 12 -15 minutes (or until they are golden brown) and once cooked, take them out of the oven and leave to cool. .
photos and texts: Verdiana Amorosi
www.lacucinadiverdiana.com
