.. The only problem being that I seem to have a sudden shortage of ingredients. No cinnamon, no self raising flour (not a big deal, but still annoying), none of my favourite margerine.. I was stumped for a little while. Not to mention my brain was still screaming "WORKWORKWORKJOBSARGH" at me.
After checking a few cook books, I settled on a recipe from a book called 'High Tea: Recipes with a sense of occasion', which is full of awesome slice cakes, fancy little petit fours, brownies, cookies, etc.
I wanted something sweet, but not sickening, with more of a cake-ish texture than a snappy-biscuit.
These turned out exactly as I hoped, nice and light, lots of citrus and the polenta adds a nice texture sensation.
Orange and lemon polenta cookies - makes 18
125g unsalted butter or margerine, softened
80g caster sugar
Finely grated zest of 1 orange and 1 lemon
1/2 tsp vanilla extract
2 eggs, lightly beaten (I used duck eggs, as I had them and they are fabulous for baking <3)
165g plain flour
80g fine polenta
- Preheat the oven to 200C. Line two baking trays with baking paper
- In a large bowl, cream the butter, sugar, zest and vanilla until light and smooth
- Gradually add the eggs, beating thoroughly. If the mixture splits, add a tablespoon of flour and beat to combine
- Add the flour and polenta bit by bit, until all combined and it forms a sticky dough
- Transfer the mixture into a piping bag fitted with a large star nozzle, and proceed to pipe into 10cm long cresent shapes., leaving a 2cm gap between each
- Put into the oven for 15 minutes, until golden and coloured on the base
- Allow to cool on the tray for a minute or so, then transfer to a wire rack.
- Enjoy with a cup of strong coffee or tea.