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Not My Lemony Cookies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Lemon Polenta Cookies FROM Australia Delicious June 2005

Lemon Polenta Cookies FROM Australia Delicious June 2005

Ingredients

Serves: 6-8

Metric Cups
  • 200 grams unsalted butter (softened)
  • 150 grams caster sugar
  • 2 lemons (finely grated zest of)
  • 4 egg yolks
  • 300 grams plain flour
  • 150 grams polenta
  • 7 ounces unsalted butter (softened)
  • 5⅓ ounces superfine sugar
  • 2 lemons (finely grated zest of)
  • 4 egg yolks
  • 10⅗ ounces all-purpose flour
  • 5⅓ ounces polenta

Method

Not My Lemony Cookies is a community recipe submitted by ilana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 200ºC(400F). Line 2 baking trays with baking paper.
  • Place butter, sugar and lemon zest in the bowl of an electric mixer and beat until light and creamy. Add egg yolks one at a time, beating well after each addition.
  • Sift flour and a pinch of salt into a bowl, then stir in polenta.
  • Add dry ingredients to egg mixture and beat until combined.
  • Knead lightly for 1-2 minutes and form dough into a ball. Wrap in plastic wrap and chill for 30 minutes or until firm.
  • Roll out the dough on a floured surface until 5mm (1/4 inch) thick and cut out circles using a 6cm (2 inch) pastry cutter. Use a palette knife to gently lift biscuits and place on trays.
  • Bake for 10-12 minutes or until light golden. Cool on wire racks. Biscuits can be stored in an airtight container for up to 1 week....
  • Preheat oven to 200ºC(400F). Line 2 baking trays with baking paper.
  • Place butter, sugar and lemon zest in the bowl of an electric mixer and beat until light and creamy. Add egg yolks one at a time, beating well after each addition.
  • Sift flour and a pinch of salt into a bowl, then stir in polenta.
  • Add dry ingredients to egg mixture and beat until combined.
  • Knead lightly for 1-2 minutes and form dough into a ball. Wrap in plastic wrap and chill for 30 minutes or until firm.
  • Roll out the dough on a floured surface until 5mm (1/4 inch) thick and cut out circles using a 6cm (2 inch) pastry cutter. Use a palette knife to gently lift biscuits and place on trays.
  • Bake for 10-12 minutes or until light golden. Cool on wire racks. Biscuits can be stored in an airtight container for up to 1 week....
  • Tell us what you think