Gastronomixs

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.

Mustard and polenta biscuit

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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

Preparation method

  • 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.

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