Gluten free polenta and orange biscuits make for a deliciously fragrant springtime afternoon tea.
Ingredients
1 cup polenta 100g butter, oil and/or coconut butter 2-3 Tbsp orange zest 1 tsp orange blossom water 1/4 cup sugar 1/2 cup almond meal (or plain flour) Pinch of salt 2 large eggs
Method
Gluten free polenta and orange biscuits make for a deliciously fragrant springtime afternoon tea.
Preheat oven to 190 degrees Celsius.
In a mixing bowl or in a food processor, combine all the ingredients, leaving the eggs until last.
Refrigerate for about 10 mins to solidify a little.
On a non-stick baking tray, using a tablespoon and your palms, make balls out of the dough.
On the baking tray, flatten them out a little with a fork to make them into a biscuit shape and also to give them a nice imprint.
Space the biscuits 2 cm apart and bake for 25 mins or until browned.