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
250g butter, at room temperature
100g icing sugar
100g caster sugar
2 tablespoons lemon zest, divided
1 teaspoon vanilla extract
375g plain flour, sifted
2 tablespoons lemon juice
Method Prep:20min › Cook:15min › Extra time:1hr15min › Ready in:1hr50min
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.
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.
Chill dough logs until firm, about 1 hour.
Preheat oven to 200 C / Gas 6. Lightly grease 2 baking trays.
Cut logs into 1 1/2cm slices. Space slices 2cm apart on baking trays. Sprinkle remaining 1 tablespoon lemon zest on top.
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.