Lemon polenta biscuits
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16 (makes 16)
Time to make:
32 mins (Hands-on time: 20 mins, Cooking time: 12 mins), plus 20 mins chilling
$0.33 per serve
(at time of publication)
Full ingredients list:
5 tablespoons dairy-free reduced-fat table spread
1/3 cup caster sugar
zest of 1 lemon
2 egg yolks
1 cup gluten-free baking mix (see tip)
1/2 cup instant polenta
3 tablespoons icing sugar
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Line two baking trays with baking paper. Place table spread, sugar and lemon zest into a bowl and beat until light and creamy.
Step 2 Add egg yolks one at a time, beating after each addition.
Step 3 Sift flour and a pinch of salt into a bowl. Stir in polenta. Add dry ingredients to egg mix and beat until combined.
Step 4 Knead lightly for 1 to 2 minutes. Form dough into a ball. Wrap in plastic wrap and chill for 20 minutes.
Step 5 Roll out dough between 2 sheets of baking paper. Cut into 16 biscuits using a biscuit cutter about 5cm in diameter. Use a palette knife to lift biscuits onto a tray. Bake for 10 to 12 minutes, until lightly golden. Cool for 5 minutes before removing from tray. Meanwhile, make icing by mixing icing sugar with a little water. Once completely cool, drizzle biscuits with icing.
Store in a sealed container for two days.
Try Bob's Red Mill gluten-free biscuit and baking mix or Casalare gluten-free cookie mix. You can also use gluten-free self-raising flour, but it may give a slightly different texture.
About this recipe
First published: May 2012