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)