Lemon Polenta Biscuits

I had a sudden yearning to make us a little treat to enjoy over the weekend. So I was looking through my files in search of inspiration when I realised I hadn't made these wonderful little biscuits for far too long. The recipe is an Australian delicious magazine one, I believe, and I was initially prompted to make them, must be a couple of years ago now, after my good friend Ilana gave these yellowy gems rave reviews.

The recipe couldn't be easier especially as I use my Kitchen Aid mixer to make them. First I beat the butter, sugar and lemon rind together until light and creamy. Then I pop the egg yolks in, one at a time, beating well between each addition. At this point, to create less mess and washing up, I place the KA bowl on my digital scale with the sieve perched on top and pulse the "back to zero" button. Now I add the flour, spooning it into the sieve, until the readout gives me the weight required. I sieve the flour onto the egg mixture and then, pulsing the "back to zero" button again, weigh in the polenta and add the pinch of salt. Now the bowl gets put back on the KA and the mixture is beaten for a minute or two until everything is well combined. After half an hour firming up in the refrigerator, the dough is very easy to roll out ... so no stress there. The biscuits appear a little soft still after the designated cooking time but they crisp up upon cooling.

Well, Mr. P and I have already had a couple each with a cup of tea and they were delicious. I love the lemony tang and they are light and crunchy all at the same time. And the polenta gives an unusual but lovely flavour to the biscuits I feel.

Lemon Polenta Biscuits - Makes about 30

200g unsalted butter, softened
150g caster sugar
Finely grated zest of 2 lemons, preferably unwaxed
4 egg yolks
300g plain flour
150g polenta

Preheat oven to 200ºC and line 2 baking trays with baking paper. I use a silpat.

Place the butter, sugar and lemon zest in the bowl of an electric mixer and beat until light and creamy. Add the egg yolks one at a time, beating well after each addition.

Sift flour and a pinch of salt into a bowl, then stir in polenta. Add the dry ingredients to the egg mixture and beat until combined. Knead lightly for 1-2 minutes and form dough into a ball. Wrap in clingfilm and chill for 30 minutes or until firm.

Roll out the dough on a floured surface until 5mm thick and cut out circles using a 6cm pastry cutter. Use a palette knife to gently lift the biscuits and place on the trays. Bake for 10-12 minutes or until light golden. Cool on wire racks. Biscuits can be stored in an airtight container for up to 1 week.


Cook's note: I use instant polenta, not the uncooked one. I make half the recipe and find that I get more than 15 biscuits out of the dough, in fact, I got exactly two dozen this time. Also for the lemon rind I don't use a grater as I find the zest gets stuck in the holes. You can check out the way I do it here.