Lemon polenta cookies

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: May 2012

Serves: 14 (makes 14)

Time to make: 52 mins , plus chilling

Hands-on time: 40 mins

Total cost: $6.30 / $0.45 per serve

(at time of publication)

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

Instructions

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 115cal

Kilojoules 480kJ

Protein 2g

Total fat 5g

–Saturated fat 1g

Carbohydrates 20g

–Sugars 8g

Dietary fibre 1g

Sodium 30mg

Calcium 10mg

Iron 0.5mg

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.

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