MAN­DARIN PO­LENTA BIS­CUITS

PREP + COOK TIME 30 MIN­UTES (+ COOL­ING) MAKES 20

The Australian Women’s Weekly Food Magazine - - Snuggle Up Baking -

125g but­ter, soft­ened 2 tea­spoons finely grated

man­darin rind

2/3 cup (110g) ic­ing sugar 1/3 cup (55g) po­lenta

1 cup (150g) plain flour ¼ cup (55g) caster sugar

1 Pre­heat oven to 180°C/160°C fan. Grease two oven trays; line with bak­ing pa­per.

2 Beat but­ter, rind and sifted ic­ing sugar in a small bowl with an elec­tric mixer un­til just com­bined; stir in po­lenta and sifted flour. Turn dough out onto a lightly floured sur­face; knead for 1 minute or un­til smooth.

3 With a lightly floured rolling pin, roll dough un­til 5mm thick. Us­ing a small, sharp knife, trim edges to make a neat rec­tan­gle. Cut dough into 4cm x 6cm rec­tan­gles. Place rec­tan­gles, 2cm apart, on trays. Gather dough scraps; re­peat rolling and cut­ting un­til all dough is used.

4 Prick each bis­cuit three times with a fork. Bake for 15 min­utes or un­til lightly golden. Re­move from oven, sprin­kle hot bis­cuits with caster sugar; stand for 5 min­utes be­fore trans­fer­ring to wire racks to cool.

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