Recipe by Susiecat too
This is a delicious, not-too-sweet treat. The cornmeal gives it a pleasant, crunchy bite. The original recipe is from Nick Malgieri's book "How to Bake." I modified it a little bit by replacing some flour with oat bran, increasing the amount of lemon zest, and adding nuts.
Top Review by echo echo
I used 2Bleu's suggestion of substituting processed oats for the oat bran and made these with dried cherries but omitted the nuts. Since there's some evidence that cherries may guard against gout attacks, I've been on the lookout for new ways to incorporate them into my diet, and this is an excellent one. Like mary w., I found they didn't rise that much but I gave them 5 stars anyway because I love the flavor and like that they're not overly sweet.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup oat bran
- 1 cup stone-ground yellow cornmeal
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 tablespoons unsalted butter
- 1 cup dried sour cherries, coarsely chopped
- 3⁄4 cup walnuts, coarsely chopped and toasted
- 1 egg
- 1⁄2 cup milk
- 1 tablespoon lemon zest, finely grated
- 2 teaspoons vanilla extract
Directions See How It's Made
- Set oven rack to middle level and preheat to 450 degrees F. Line a baking sheet with parchment paper.
- Combine dry ingredients in a bowl.
- Add butter, cutting in with your fingers until texture is like sand.
- Add dried cherries and nuts, mix.
- Mix egg, milk, zest and vanilla in a bowl.
- Add egg/milk mixture to dry ingredients, mix well.
- Cut dough into 3 parts.
- Shape each part into a 5-inch disk.
- Cut each disk into 4 wedges.
- Arrange wedges on prepared baking pan so that there is about 2 inches around each piece.
- Bake 10-15 minutes, until lightly brown.
- Serve with butter, jam, and coffee or tea.