I would not necessarily call myself a ‘girly girl’. For I am far more comfortable on a mountain bike, than in an evening dress. And I’ll take a glass of red wine or a GF beer over a fancy cocktail any day.
But that’s not to say I don’t like pretty things.
And pretty moments.
Like an impromptu tea for two when a friend drops around.
And what cup of tea would be complete without a delicate biscuit to nibble on at the same time?
I had seen various recipes for polenta biscuits but never tried to make them myself. So when the occasion for baking arose, and I had all the ingredients on hand…
Well the biscuit gods had spoken.
I converted the recipe into a gluten free version, and I must say, unlike my recent cooking fail, I was really pleased with the results.
The biscuits were light, and almost shortbread-like. With just a hint of citrus from the lemon zest.
A lovely addition to our tea for two, and a biscuit that I will definitely be making again!
Lemon polenta biscuits (makes 16-18) – gluten free
(adapted from here)
- 80g butter, softened
- 140g caster sugar
- 1 egg
- grated zest of 1 lemon
- 150g gluten free plain flour
- 1tsp xanthan gum
- 50g polenta
- 1tsp granulated sugar
- Preheat oven to 170C and line two baking trays with baking paper.
- Beat butter and caster sugar until pale and fluffy.
- Add the egg and lemon zest, and beat until smooth.
- Add the flour, xanthan gum and polenta, and beat until just combined. (The mixture will be quite sticky).
- Roll heaped teaspoons of the mixture into balls, and place on the trays (spaced to allow for spreading). Flatten slightly with a fork, and sprinkle with the granulated sugar.
- Bake for 13-14 minutes. Allow to cool on tray for 1 minute, then transfer to a wire rack.
What about you? What is your favourite type of tea? I am loving good ol’ English Breakfast at the moment.