Yellow-Flour Pastries II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 200 g cornmeal
- 100 g butter
- 80 g icing sugar
- 10 g dried common elderflowers
- 2 egg yolks
Instructions
- Knead the cornmeal, butter, sugar, elderflowers and yolks, softening with a drop of water if firm.
- Roll a little thicker than a coin and cut into small disks, streaking the surface.
- Bake; suitable to serve with tea.