POLENTA AND ORANGE SHORTBREAD
Makes about 24 biscuits. Recipe can be doubled or trebled to produce more but divide finished mixture into two or three rolls to enable proper chilling.
125 gms butter
1/s tsp vanilla essence
100gms icing sugar
2 tbspns grated or finely chopped orange zest
45gms fine polenta
160 gms plain flour
15mls orange juice
Preheat the oven to 180°
Whisk the butter, vanilla, icing sugar and I tablespoon of orange zest until light and creamy. Stir in the polenta and then the flour and orange juice. Knead the dough lightly and shape into a long cylindrical roll.
Roll in plastic wrap and refrigerate until firm, about 2 hrs. Cut the log into 1cm slices. Place discs about 2cms apart onto a tray lined with baking paper. Sprinkle over the remaining orange zest mixed with a little castor sugar.
Bake for about 15 minutes until browned lightly. Allow to cool on the tray.
Gently pack in cellophane bags or nice glass jars and trim with ribbon.