Gluten free polenta and orange biscuits make for a deliciously fragrant springtime afternoon tea.

1. Preheat oven to 190 degrees Celsius.
2. In a mixing bowl or in a food processor, combine all the ingredients, leaving the eggs until last.
3. Refrigerate for about 10 mins to solidify a little.
4. On a non-stick baking tray, using a tablespoon and your palms, make balls out of the dough.
5. 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.
6. Space the biscuits 2 cm apart and bake for 25 mins or until browned.