A different cookie than usual: polenta shortbread biscuit! That’s right, done with the good old polenta to give a touch of corn and texture to this delicious cookie.
I was looking for one that used Sicilian lemon, I had (and still have) some in the fridge begging to be used. Searching here and there… I found something very unusual, let’s say.
A cookie with lemon and polenta. Okay, technically it’s corn flour that can be used as polenta. I had already seen a Nigella cake with the same flavors, so I decided to take a risk by using a different ingredient.
It resulted in a cookie… better, buttery. It has texture because of the corn flour, but it ends melting in the mouth. The sourness and perfume of Sicilian lemon makes everything even better.
The original idea came from my aunt Martha Stewart and once again it doesn’t disappoint. I adapted a few things here and there, as is customary.
Polenta and Lemon Buttery Biscuit
Makes: 36 – 48, depends on size
- 245 g wheat flour
- 175 g pre-cooked unsalted corn flour
- 226 g butter without salt (room temperature)
- 150 g crystal Sugar
- 1 ovo
- 1 egg yolk
- 3 g refined salt
- 1 Sicilian lemon (shavings of the peel)
- 1 Sicilian lemon (juice)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC and prepare a baking tray with baking paper.
- Add butter, sugar and lemon zest to the bowl. Beat in a mixer with the paddle attachment until creamy and homogeneous.
- Add the egg, still beating. Then, the yolk. Then the lemon juice and salt.
- Add the flours (wheat and corn), mixing just enough to incorporate. You shouldn’t beat too much.
- Transfer to a piping bag with an open star tip, and form an S shape. Starting at the top. Or the desired format. The dough is a little firm.
- Bake at 180ºC for 13-15 minutes or until the edges are lightly golden. Cooking time may vary depending on the size of the butter.
- Remove from the oven and let it cool for 5 minutes on the baking tray. Then transfer to a wire rack to cool completely.
