It’s no secret that I love to use fresh herbs in my baking, so the addition of rosemary in these delicately crunchy, lemon spiked cookies was a given. Instant polenta won’t work as well, so do try to find a medium-grain version.
Rosemary polenta cookies
Makes about 20 small cookies
- 100g medium-grain polenta
- 80g butter, softened
- 60g caster sugar
- Finely grated zest of one lemon
- 2 tsp finely chopped fresh rosemary
- Pinch of sea salt
- 1 free range egg
- 40g spelt or regular flour
In the bowl of a stand mixer, combine the polenta, butter, sugar, lemon zest, rosemary, and salt and beat together until you reach breadcrumb consistency. Add the egg and continue to mix a little, then finally add the flour and mix until the dough comes together.
Transfer the dough to a bowl and refrigerate for about 1 hour.
Preheat the oven to 180C. Line 2 baking trays with baking paper.
Drop heaped teaspoons of the dough onto the baking trays, about 4cm apart. Bake the cookies for 15 minutes, or until golden around the edges and on the bottoms.
Let the cookies cool on the trays for 5 minutes, then transfer them to cooling racks to cool completely. Store in an airtight container or in a cookie jar for up to 10 days.