lemon polenta biscuit recipe, and immediately got up and surveyed the kitchen cupboards to see if we had the right ingredients in. Everything except the almonds, so I did a bit of searching and came up with this recipe, halfway between Emma's and this one on Taste.au.
These are forgiving biscuits, quick to make and if your dough starts to get a bit soft, pop in the fridge for a bit and then bring it back out again to separate into balls.
Lemon Polenta Biscuits
makes 12 - 15
100g butter, softened
100g caster sugar
2 egg yolks
grated zest of 2 lemons, plus juice of 1/2 lemon
150g plain flour
1. Put your butter and sugar in a large bowl, and cream together. Or if you are fancypants (me) pop them both in your stand mixer and mix for a couple of minutes with the beater.
2. Add in an egg yolk at a time and keep beating.
3. Add in the lemon zest and juice, flour and polenta. Mix with a spoon (if you're using a mixer it's best to switch to a spoon now), and then knead with your hands briefly to allow it to come together.
4. Refrigerate for about 15 minutes, then separate the dough into 12 - 15 balls around the size of a walnut. Preheat your oven to 200c
5. Arrange on a lined baking tray, and then squish with a wet fork to flatten.
6. Bake for 12 minutes or until lightly brown on the edges
7. Leave to cool and then remove from your tray, and into your mouth.
They keep for about 5 days in an airtight container.
News! I'm holding another food event. My long awaited Gujarati Supperclub is on the 22nd February in Cambridgeshire. Find out more and book one of the last few spaces here: www.foodmela.co.uk