Monday, October 28

LEMON POLENTA COOKIES

Lemony, Buttery, Sugary
............. no more explanation needed 

LEMON POLENTA SHORTBREAD COOKIES 

100g sugar
200g flour
100g fine polenta (cornmeal)
zest 1 lemon
pinch salt
200g cold butter


If you have a food processor
dump all ingredients and whizz for approx 5 minutes until mixture clumps
otherwise put all of the dry ingredients in to a bowl 
add butter and rub in until mixture clumps together

tip mixture out on to a sheet of cling film (seran wrap)
bring together into a large sausage shape
wrap in cling film and refrigerate for at least 1 hour

remove from fridge and slice into 1 cm discs
if the mixture crumbles you can just squidge it back together 
but a few more minutes in the fridge will make it easier 

bake for 30 minutes
until edges are just turning
turn oven off and allow cookies to cool in the oven with door ajar
(this makes them really crisp and crumbly)

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