Lemon & Cornmeal/Polenta Cookies

Lemon & Cornmeal/Polenta Cookies

Lemon & Polenta cookies

Lemon & Polenta cookies

Occasionally, we love to have some surprise to bright up our busy and stressful work or life, Why not?

I always like to make something a bit difference for our friends and family, like moving around the furniture, hang a different picture on a wall, cut some flowers from garden, bake a cake for them, or cook a big feast, those will create a bit surprise and cheer up for them.

Only add a little bit lemon rind or juice in this cookies, it made a huge difference, and I add a bit of cornmeal, the cookies are full of lovely fragrance and smile!

Have a nice weekend and lots of fun!

Lemon & Polenta cookies

Lemon & Polenta cookies

Lemon & Cornmeal/Polenta Cookies

Ingredient:

  •   2 Lemons, rind finely grated
  •   100g Raisins, soaked in 1 tbsp lemon juice and 1 tbsp sugar
  •   80g Caster sugar
  •   60g Butter,
  •   60ml Olive oil
  •   2 Eggs
  •   150g Plain flour/All purpose flour
  •   110g Fine Cornmeal/Polenta
  •   1 tsp Baking powder
Lemon & Polenta cookies

Lemon & Polenta cookies

Method: 

  1. Soaked the raisins with 1 tbsp lemon juice and 1 tbsp sugar, left on the table for about 2 hours or more.
  2. Preheat the oven to 340°F/175°C/155°C (fan oven),
  3. Use the electric whisk to beat the butter, oil and sugar, add the eggs one at a time, until creamy and fluffy, add lemon rind, mixed.
  4. Add the sifted dry ingredients into the egg mixture, use spatular to mix until well combined.
  5. Strained the raisins into the mixture, reserved the syrup.
  6. Take one tablespoon of the mixture on a lined and greased baking sheet, leave a gap for the cookies to cook, one tablespoon at a time.
  7. Bake in the oven for about 13 to 15 minutes until golden brown, cool on a wire rack.
  8. It can store in an airtight container for about 1 week, but I don’t think it will keep that long, trust me.  🙂
Lemon & Polenta cookies

Lemon & Polenta cookies

Note: 

  • I tried to reduce the consume of butter, that’s why I used butter and oil together. But if you like butter to make the cookies more crunchy, you can use the whole amount of 120g butter, but my cookies are so crunchy when it came out from the oven, and I couldn’t feel the difference though.
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