There’s something about the texture of polenta shortbread that I find addictive, and here the addition of Australian native lemon myrtle gives it a lovely lemony fragrance and flavour.
I like cutting these shortbreads into flower shapes, but you can use any cutters you have available. If the dough becomes too warm and tricky to handle, place it in a sealed container and pop it in the fridge for 10 minutes to firm up.
Ingredients
Method
Makes about 20
- Preheat the oven to 160°C (fan-forced). Line two baking trays with non-stick baking paper.
- Beat the butter, dextrose, lemon zest, and lemon myrtle with an electric mixer until pale and fluffy, scraping down the side of the bowl as necessary.
- Sift the flour, polenta, and monk fruit extract powder into a separate bowl, then gradually add to the butter mixture while mixing on low speed until combined. Turn the dough out onto a clean work surface and knead gently until smooth.
- Roll the dough between two sheets of non-stick baking paper to a thickness of about 8 mm.
- Cut out shapes using a 5 cm cookie cutter of your choice, re-rolling the dough as necessary.
- Carefully transfer the shapes to the prepared trays using a small spatula, placing them about 3 cm apart. Sprinkle with a little extra polenta and bake for 8–10 minutes or until just cooked through and just starting to colour. Remove from the oven and leave to cool completely on the trays. They are quite delicate.
- The shortbread will keep for up to 1 week in an airtight container.
This recipe was featured in Issue 39 of Breathe Magazine – View magazine
