Recipe - Crunchy Lemon and Polenta Shortbread

Name: Recipe - Crunchy Lemon and Polenta Shortbread
Ingredients: Cream butter, sugar and zest with an electric mixer until light and fluffy.; Turn the beater to low speed and add the combined flours and polenta gradually. Mix until combined. Turn mixture onto a clean surface and knead dough until smooth.; Divide dough in half and using one piece at time, roll between sheets of baking paper to a thickness of about 5mm. Cut into shapes with a 10 cm cutter. Re-roll dough as necessary.; Cool on trays for 10 minutes, then cool completely on wire racks, before storing in an airtight container.

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Scented with lemon, these shortbreads have the most delightful crunchy texture from the addition of polenta.

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Ingredients

Cream butter, sugar and zest with an electric mixer until light and fluffy.
Turn the beater to low speed and add the combined flours and polenta gradually. Mix until combined. Turn mixture onto a clean surface and knead dough until smooth.
Divide dough in half and using one piece at time, roll between sheets of baking paper to a thickness of about 5mm. Cut into shapes with a 10 cm cutter. Re-roll dough as necessary.
Cool on trays for 10 minutes, then cool completely on wire racks, before storing in an airtight container.