Lemon Polenta Biscuits Recipes

LEMON BUTTER BISCUITS

Lemon butter biscuits image

These little lemon biscuits are so delicious and easy - you'll never need to buy biccies again!

Provided by Jamie Oliver

Categories Snacks Fruit Easter treats Mother's day British Baking

Time 25m

Yield 30

Number Of Ingredients 9

Ingredients

125 g butter, at room temperature
100 g caster sugar
1 free-range egg
200 g plain flour
2 lemons, zest of
¼ teaspoon baking powder
1 pinch sea salt
plain flour, for dusting
3 tablespoons demerara sugar

Steps:

These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara - lovely and festive!
Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm. Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick. Cut out shapes and place on a greaseproofed tray. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.

Nutrition Facts : Calories 76 calories, Fat 3.8 g fat, SaturatedFat 2.1 g saturated fat, Protein 0.9 g protein, Carbohydrate 10.4 g carbohydrate, Sugar 5.2 g sugar, Sodium 0.1 g salt, Fiber 0.2 g fibre

LEMON POLENTA BISCUITS

Lemon Polenta Biscuits image

These biscuits are both sweet and tart at the same time. They are one of the most requested recipes I make.

Provided by SummersMummy

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h50m

Yield 15

Number Of Ingredients 9

Ingredients

1 cup butter, at room temperature
1 ½ tablespoons butter, at room temperature
¾ cup confectioners' sugar
½ cup white sugar
2 tablespoons lemon zest, divided
1 teaspoon vanilla extract
½ cup polenta
3 cups all-purpose flour, sifted
2 tablespoons lemon juice

Steps:

Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper; roll up into logs and wrap well.
Refrigerate dough logs until firm, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.
Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 36.4 g, Cholesterol 36 mg, Fat 14.1 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 8.7 g, Sodium 144.9 mg, Sugar 13.3 g

POLENTA SHORTBREAD

Polenta shortbread image

Lovely gluten-free biscuits ,great with a cup of tea.

Provided by Mairebc

Time 45m

Yield Makes Biscuits

Number Of Ingredients 0

Ingredients

Steps:

1. In an electric mixer , beat the butter with icing sugar and vanllla at low speed until combined.
In another bowl, whisk together the flour, cornmeal .
Blend the dry ingredients into the butter mix. It may require a drop of water to bind
Roll out between sheets of cling film, using a pastry cutter make the biscuits.sprinkle them with Demerara sugar and place on baking sheet.
Cook in the oven 180, gas mark for until they are golden brown

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