Lemon Polenta Biscuits

    1 hour 50 minutes

    These biscuits are both sweet and tart at the same time, they are one of the most requested recipes I make. I often make this gluten-free by using gluten-free plain flour.

    7 people made this

    Serves: 30 

    • 250g butter (or butter alternative), softened
    • 1 teaspoon vanilla essence
    • 2 tablespoons grated lemon rind (divided)
    • 3/4 cup icing sugar mixture
    • 1/2 cup caster sugar
    • ½ cup (85g) polenta
    • 2½ cups (375g) plain flour
    • 2 tablespoon lemon juice

    Preparation:30min  ›  Cook:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour50min 

    1. Preheat the oven to moderately hot (200°C). Lightly grease oven trays.
    2. Beat the butter, essence, 1 Tbsp of the rind and both sugars in a small bowl with an electric mixer until well combined.
    3. Stir in the polenta, then the sifted flour in two batches until combined; stir in the lemon juice.
    4. Knead the mixture gently on a floured surface until smooth. Divide the mix in half. Roll it out into two log shaped forms, roll in baking paper and refrigerate for an hour.
    5. Cut the logs into approximately 2cm slices. Place the circles slightly apart on an oven tray. Sprinkle them with the remainder of the lemon rind.
    6. Bake in the preheated oven for about 15 - 20 minutes or until browned lightly. Stand for 5 minutes before transferring to a wire rack to cool.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    These are great! They got devoured in no time. I added all the zest to the mix instead of reserving some, to make them extra tangy. Really tasty.  -  29 May 2012


    Would you mind specificying the amount of gluten free flour? I would be forever grateful. ♡  -  17 Feb 2016  (Review from Allrecipes Southeast Asia)