MANDARIN POLENTA BISCUITS
PREP + COOK TIME 30 MINUTES (+ COOLING) MAKES 20
125g butter, softened 2 teaspoons finely grated
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.