Zaeti - Polenta and Raisin Biscuits

These zaeti are traditionally from Venice. 

The ‘zaeti’ take their name from the characteristic golden colour of the maize (polenta) used in the mix. In fact “zalo” is and Italian dialect word for ‘yellow’. The addition of raisins makes these biscuits irresistible.

The way they are made varies from family to family (and even among bakeries) but the cornmeal and raisins are fundamental to every recipe.

Most recipes will also contain plain flour in the mixture, but in order to make these gluten free (GF) I have substituted the flour for cornflour.  It works really well and makes these not only gluten free but also vegan.

The result is a delicious, crunchy biscuit that I guarantee you will love. 

Mangia, mangia! 👩🏻‍🍳

Zaeti recipe:

100g polenta
50g cornflour
50g sugar
70ml oil
50g raisins either soaked in brandy or warm water (2 tbsps)
1 tsp vanilla extract
Zest of 1 lemon

Makes 12-15 biscuits depending on size

1. Soak the raisins in brandy or warm water. Note - if using water remember to drain this off before putting the raisins in the mixture.

2. In a bowl add the polenta, sugar, lemon zest, vanilla extract then mix in the oil. Add the cornflour, brandy to taste (about 1 tbsp) then add the raisins and combine together before refrigerating to chill for about 30 minutes.

3. Preheat the oven to 180 C fan. Line a large baking tray with greaseproof paper.

4. Take about a tablespoon of the mixture and flatten it to an oval shape (see my photos). Note - the mixture will be slightly wet and not firm as there is no plain flour in it. Place on the tray and repeat with the rest of the mixture leaving space between the biscuits.

5. Bake for 20 minutes then let cool completely on the tray before removing the biscuits carefully.

6. The texture of these biscuits will be crunchy and will keep in a sealed container or biscuit tin for 2 weeks.