Lemon Polenta Biscuits

June 2, 2014

These little rustic lemon biscuits are not too sweet and pair wonderfully with Jamie Oliver’s Chocolate Pots. The original recipe used orange zest. I’ve taken to using lemon because I have a couple of friends who are allergic to oranges. Orange and chocolate are a classic combination but I find that I prefer lemon.

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Lemon Polenta Biscuits


  • Author: Jamie Oliver
  • Total Time: 1 hour, 40 minutes
  • Yield: 72 1x

Description

These little biscuits pair perfectly with chocolate pots but are also a nice treat with your afternoon cuppa.


Ingredients

Scale

1 1/2 cups yellow cornmeal

1 1/2 sticks (6 ounces) chilled unsalted butter

3/4 cup sugar

2/3 cup all-purpose flour

2 tablespoons finely grated lemon zest

Pinch of salt

2 large eggs


Instructions

In a food processor, combine the polenta with the butter, sugar, flour, lemon zest and salt and pulse until the mixture resembles coarse meal. Add the eggs and pulse just until the dough comes together. Transfer the dough to a bowl and refrigerate until slightly firm, about 1 hour (can be refrigerated overnight, the dough will be a bit firmer to work with).

Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. Drop slightly rounded teaspoons of the dough onto the prepared baking sheets about 2 inches apart. Bake the cookies for 15 minutes, or until golden around the edges and on the bottoms. Let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.

The cookies can be stored in an airtight container for 1 week or frozen for 1 month.

  • Prep Time: 20 minutes
  • Inactive Time: 1 hour, 5 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Cuisine: British

Nutrition

  • Serving Size: 1 cookie
  • Calories: 39.7
  • Sugar: 2.1 g.
  • Sodium: 11.2 mg.
  • Fat: 2.1 g.
  • Saturated Fat: 1.3 g.
  • Carbohydrates: 4.9 g.
  • Fiber: .2 g.
  • Protein: .5 g.
  • Cholesterol: 10.3 g.

Keywords: lemon, cornmeal, Jamie Oliver

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