Lemon Polenta Biscuits

Serves: 30 Cooking time: 45 minutes


  • 200g of unsalted butter, softened
  • Finely grated zest of 2 lemons
  • 4 egg yolks
  • 2 cups of (300g) plain flour
  • 1 cup of (150g) polenta


  1. Preheat your oven to 200˚C and line two trays with baking paper.
  2. Place butter, Total Sweet® and lemon zest in the bowl of an electric mixer and beat until light and creamy.
  3. Add the egg yolks one by one beating well after each addition.  
  4. Sift flour and a pinch of salt into a bowl, then stir in the polenta.
  5. Then add the dry ingredients to the egg mixture and beat until combined.
  6. Knead lightly for 1-2 minutes and form the dough into a ball. Wrap in plastic and then chill for 30 minutes.
  7. Lightly flour a surface and roll out the dough until 5mm thick and cut out circles using a 6cm pastry cutter.
  8. Carefully lift the biscuits with a palette knife and place on the trays.
  9. Bake for 10-12 minutes until light brown. Leave to cool on a wire rack.
  10. Can be stored in an airtight container.