Crunchy lemon myrtle & polenta shortbread - Breathe Magazine Australia
Delight in crunchy lemon myrtle & polenta shortbread cookies with a unique lemony twist. Perfect for mindful snacking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at breathemagazine.com.au.
Ingredients
- 125 g butter, softened
- 40 g (¼ cup) dextrose
- 1½ tsp finely grated lemon zest
- 1 tsp ground lemon myrtle
- 190 g gluten-free flour blend (see right)
- 40 g (¼ cup) fine (instant) polenta (cornmeal), plus extra for sprinkling
- ½ tsp monk fruit extract powder
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