Orange polenta cookies

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

Photographer: Melanie Jenkins

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Serves: 10 (makes 10 cookies)

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

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spray oil, to grease

75g reduced-fat spread suitable for baking

1 orange, zest

⅓ cup icingfrostingX sugar

3 tablespoons polenta

½ cup flour

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Instructions

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1 Preheat oven to 180°C. Grease baking trays with oil spray.

2 Beat spread, orange zest and sifted icing sugar until just combined. Stir in polenta and sifted flour.

3 Place spoonfuls of mixture on baking trays. Press lightly with a fork to flatten into small rounds. Bake for 15 minutes until firm to touch. Store cookies in an airtight container for up to 3 days.

Variations

Make it gluten free: Ensure your icing sugar is gluten free, and use gluten-free baking mix instead of flour (note: recipe variation not tested).

HFG tip

Nutrition Info (per serve)

Calories 91 cal

Kilojoules 380 kJ

Protein 1 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 5 g

Dietary fibre N/S

Sodium 30 mg

Calcium N/S

Iron N/S

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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