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Member recipe

Polenta shortbread

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Serves 1 - 18 Biscuits

Lovely gluten-free biscuits ,great with a cup of tea.

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  • 1) 135g unsalted butter, cut into small pieces, at room tablespoons butter.
  • 2) Half a cup icing sugar( American cups)
  • 3) 1 teaspoon vanilla extract
  • 4) 3 quarters of a cup plus 2 tablespoons gluten free flour
  • 5) Half a cup fine yellow polenta or coarse yellow cornmeal
  • 6) 2 tablespoons coarse sugar, such as demerara sugar
  • May need to add a drop of water to bind.


    1. 1. In an electric mixer , beat the butter with icing sugar and vanllla at low speed until combined.
    2. In another bowl, whisk together the flour, cornmeal .
    3. Blend the dry ingredients into the butter mix. It may require a drop of water to bind
    4. Roll out between sheets of cling film, using a pastry cutter make the biscuits.sprinkle them with Demerara sugar and place on baking sheet.
    5. Cook in the oven 180, gas mark for until they are golden brown

Comments, questions and tips

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Grosvenortearoom's picture
18th May, 2015
leave american measurements...i.e. "cups"...IN AMERICA
1st Nov, 2014
I made these, and although they taste define, they have turned out extremely hard. How do I make them lighter and easier to eat? I'm still learning with gluten free baking!
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