Orange polenta biscuits

Paul Merry - Food Development Director
Makes about 22 - 24 biscuits
Prep time: 
3 hours
Cook time: 
12 mins
  • 125g unsalted butter, room temperature
  • 55g caster sugar + extra for baking
  • 100g plain flour
  • 30g corn flour
  • 50g polenta
  • Zest of 2 oranges
  1. Cream the butter, sugar and orange zest until pale and fluffy.
  2. Add the polenta and cream the mixture for a further 1 minute.
  3. Fold the flour and cornflour into the creamed butter mixture.
  4. Transfer the dough onto clingfilm and form into a sausage shape about 3cm in diameter, refrigerate for 1 hour.
  5. Unwrap the dough sausage, roll it in caster sugar and re-roll to the original thickness and shape. Refrigerate until hard, about 2 hours.
  6. Preheat the oven to 175°C and line a baking tray with parchment paper.
  7. Cut shortbread disks into ½ cm thick slices, remove the clingfilm and roll each slice in caster sugar, and place on baking tray, sprinkle on sumac.
  8. Bake for 12 minutes, dust with more sugar once it comes out of the oven.
  9. Transfer the biscuits to a cooling rack and chill.