Lemon Polenta Biscuits

These divine lemon droplets are like crumbly like shortbread and have the perfect balance of sweet and sour. For best results, keep in an airtight container hidden from prying fingers and entire batch yourself. 

Makes about 20 

150g dairy free spread (2/3 cup)

2 tsp finely grated lemon rind (approx 1 lemon)

2/3 cup pure icing sugar, sifted

½ cup polenta

1 ¼ cup gluten-free plain flour, sifted

½ cup pure icing sugar, sifted

1 Tbsp dairy-free spread

2 Tbsp lemon juice

2 tsp lemon rind

Preheat oven to 180C. Cream dairy-free spread, lemon rind and icing sugar. Combine flour and polenta, then add to the butter mixture and form into a soft dough.

Roll large teaspoonfuls of mixture into balls onto a flat tray with baking paper. Press gently down on biscuits to flatten slightly. Bake in oven for 15-18 minutes, or until firm.

Combine icing sugar, dairy-free spread, lemon juice and lemon rind in a bowl. Add a little extra lemon juice or icing sugar to thin or thicken the mixture until slightly runnier than toothpaste.

Remove biscuits from oven and stand on tray for 5 minutes before transferring to a wire rack. Spread dollops of icing on top and set aside until firm.


Mostly inspired by Coles Supermarket's Passionfruit & Lemon Biscuits
http://www.taste.com.au/recipes/35100/passionfruit+lemon+polenta+biscuits