Lemon polenta cookies
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14 (makes 14)
Time to make:
52 mins (Hands-on time: 40 mins, Cooking time: 12 mins), plus chilling
$0.45 per serve
(at time of publication)
Full ingredients list:
100g reduced-fat spread
75g castor sugar
1 lemon, zest, finely grated
2 egg yolks
1 cup flour
1/2 cup polenta
4 tablespoons icing sugar
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Beat spread, sugar and lemon zest together until light and creamy.
Step 2 Add yolks one at a time. Beat well.
Step 3 Sift flour and a pinch of salt into a bowl. Stir in polenta. Add dry ingredients to egg mixture and beat until combined.
Step 4 Knead lightly for 1-2 minutes. Shape dough into a ball. Wrap in plastic wrap and chill for 20 minutes.
Step 5 Roll out dough between 2 sheets of baking paper. Use a cookie cutter to cut 14 cookies about 6cm in diameter. With a spatula, transfer cookies to baking tray. Bake for 10-12 minutes until light golden. Cool for 5 minutes before removing from tray.
Step 6 Once completely cool drizzle with icing made by mixing icing sugar with a little water.
Make it gluten free: Use gluten-free baking mix and check icing sugar is gluten free.
About this recipe
First published: May 2012