Lemon polenta biscuits

    1 hour 50 min

    Polenta (coarse ground cornmeal) gives these lemon shortbread biscuits a light, crisp texture. They are one of the most requested recipes I make.

    13 people made this

    Serves: 15 

    • 250g butter, at room temperature
    • 100g icing sugar
    • 100g caster sugar
    • 2 tablespoons lemon zest, divided
    • 1 teaspoon vanilla extract
    • 100g polenta
    • 375g plain flour, sifted
    • 2 tablespoons lemon juice

    Prep:20min  ›  Cook:15min  ›  Extra time:1hr15min  ›  Ready in:1hr50min 

    1. Beat butter, icing sugar, caster sugar, 1 tablespoon lemon zest and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
    2. Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment; roll up into logs and wrap well.
    3. Chill dough logs until firm, about 1 hour.
    4. Preheat oven to 200 C / Gas 6. Lightly grease 2 baking trays.
    5. Cut logs into 1 1/2cm slices. Space slices 2cm apart on baking trays. Sprinkle remaining 1 tablespoon lemon zest on top.
    6. Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.

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