Lemon polenta cookies

Serves: 14 (makes 14)

Time to make: 52 mins , plus chilling

Hands-on time: 40 mins

Ingredients

More weights & measures

100g reduced-fat spread

75g castor sugar

1 lemon, zest, finely grated

2 egg yolks

1 cup flour

½ cup polenta

4 tablespoons icingfrostingX sugar

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Instructions

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1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Beat spread, sugar and lemon zest together until light and creamy.

2 Add yolks one at a time. Beat well.

3 Sift flour and a pinch of salt into a bowl. Stir in polenta. Add dry ingredients to egg mixture and beat until combined.

4 Knead lightly for 1-2 minutes. Shape dough into a ball. Wrap in plastic wrap and chill for 20 minutes.

5 Roll out dough between 2 sheets of baking paper. Use a cookie cutter to cut 14 cookies about 6cm in diameter. With a spatula, transfer cookies to baking tray. Bake for 10-12 minutes until light golden. Cool for 5 minutes before removing from tray.

6 Once completely cool drizzle with icing made by mixing icing sugar with a little water.

Variations

Make it gluten free: Use gluten-free baking mix and check icing sugar is gluten free.

HFG tip

You can make this cookie by rolling to a round then cutting into even-sized slices before baking.

Nutrition Info (per serve)

Calories 115 cal

Kilojoules 480 kJ

Protein 2 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 8 g

Dietary fibre 1 g

Sodium 30 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.