Polenta Shortbread
This recipe results in delightfully tender and flavorful gluten-free polenta biscuits that are perfect for a cozy afternoon treat or as a homemade gift for loved ones. Mixing the buttery goodness of unsalted butter with the sweet notes of vanilla and icing sugar, these biscuits offer a pleasant crumble from the blend of gluten-free flour and yellow polenta. Topped with a sprinkle of coarse sugar for a delightful crunch, these biscuits bake into a beautiful golden brown hue, tempting you with their irresistible aroma straight from the oven. Enjoy the simple yet exquisite pleasure of these homemade biscuits, perfect for sharing and savoring with a cup of tea or coffee.
— Constant Cookbook
Ingredients
- 1) 135g unsalted butter, cut into small pieces, at room tablespoons butter.
- 2) Half a cup icing sugar( American cups)
- 3) 1 teaspoon vanilla extract
- 4) 3 quarters of a cup plus 2 tablespoons gluten free flour
- 5) Half a cup fine yellow polenta or coarse yellow cornmeal
- 6) 2 tablespoons coarse sugar, such as demerara sugar
- May need to add a drop of water to bind.
Instructions
- 1. In an electric mixer , beat the butter with icing sugar and vanllla at low speed until combined.
- In another bowl, whisk together the flour, cornmeal .
- Blend the dry ingredients into the butter mix. It may require a drop of water to bind
- Roll out between sheets of cling film, using a pastry cutter make the biscuits.sprinkle them with Demerara sugar and place on baking sheet.
- Cook in the oven 180, gas mark for until they are golden brown
Yield
Makes 18 biscuits
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