Lemon Polenta CookiesBy Mable Tan • Nov 18th, 2009 • Category: Baking Projects
Recently I’ve been experimenting with … healthier choices. Stuff like olive leaf extract, quinoa and soy milk. I have no idea what brought on this wind of change. I guess I’ve come to terms that I’m no longer invisible (not like I’ve ever been but in my twenty-somethings I’ve abused my body with burger, chips, alcohol and cigarettes).
I enjoy food now more especially if it’s growing in the backyard. We buy free-range eggs, eat organic chicken and have vegetarian nights. Now, I’m baking with polenta … indeedy, this chapter of my life is different. This is a fantastically easy recipe to try. The waft of citrus in the air is just sublime. The original recipe asked for oranges, but the lemon tree is so generous this year it is much too much to ignore its efforts.
Lemon Polenta Cookies (makes about 50 +)
- 170g unsalted butter
- 170g or 3/4 cup of caster sugar
- 250g or 1 cup of polenta
- 100g or 1/2 cup of plain flour
- 1 tbsp lemon juice
- zest of 2-3 lemon, grated
- 2 medium-sized eggs (60g)
- Preheat oven to 190C.
- Combine butter, sugar, polenta and flour in a bowl and rub them together until the mixture becomes crumbly.
- Mix in the zest, juice and two eggs and beat until well incorporated.
- If necessary, cover the dough in plastic wrap and place in the fridge until slightly firm.
- Take a portion of dough and roll it into a ball and place on a baking sheet lined with parchment paper.
- Space the balls approximately 3 cm apart, as the biscuits will spread upon baking.
- Bake in the oven for 6 – 8 minutes, or until the outside edges are lightly golden brown.
- Remove from oven and allow to cool on a wire rack.