Lemony, Buttery, Sugary
............. no more explanation needed
LEMON POLENTA SHORTBREAD COOKIES
100g sugar
200g flour
100g fine polenta (cornmeal)
zest 1 lemon
pinch salt
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)