So we are rationing through the school holidays - of all the times be without any bloody money! The grocery list consisted of essentials. Only essentials. So our regular baking meant nothing fancy. Just using your basic baking essentials that are always in the pantry. This recipe is from The Australian Women's Weekly Cheap Eats cookbook. So appropriate considering we are totally cheap for another whole week. Boo hiss. Boo hiss again to monthly pay cycles. Boo hiss again again to the blurry photo below. I was too lazy to rectify the rubbish. If you squint, the baking paper is in focus.
This is not a sweet biscuit, I would even go so far as to say it could almost pass for savoury. If you like a good tangy punch to anything lemony, you could easily add more juice or rind. Next time, I will. They are not as lemony as I had expected, or hoped for. The dough comes together similar to a shortbread, but is much denser in the finish, providing a crunchy bite, not a crumbly one. The best part is, Eliot and I are the only ones who like them. I think the texture of the polenta through the biscuit put the other three off. Perhaps a love it or hate it recipe. You decide.
Lemon Polenta Biscuits
(makes roughly 30-35)
250g softened butter
1 tsp vanilla extract
1 1/4 cups (200g) icing sugar
2 tbsp finely grated lemon rind
1/2 cup (85g) polenta
2 1/2 cups (375g) plain flour
1 tbsp lemon juice
Beat butter, extract, icing sugar and 1 teaspoon of the rind* in bowl with electric mixer until combined. Stir in polenta, flour and juice, in two batches (I combined flour and polenta first). Knead dough on floured surface until smooth. Divide dough in half; shape pieces into two 20cm long logs. Cover, refrigerate for 2 hours or until firm. Preheat oven to 200/180 fan forced. Line baking sheets with baking paper. Cut logs into 1cm slices; place on oven trays, sprinkle remaining rind over biscuits. Bake about 15 minutes. Stand for 5 minutes; turn onto wire rack to cool.
*I recommend adding both tablespoons of rind into the dough and forget about sprinkling over the top before baking. The bits on top provide no extra flavour and the biscuits could use more tang (for my liking anyway).
Let me know if you love them or hate them.