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Gluten Free Polenta Cookies (Jacqui Farrugia)
Monday 7 October 2013
Gluten Free Polenta Cookies (Jacqui Farrugia)
Here is what you need : (makes around 12 to 14)

  • 125g rice flour
  • 90g gluten free polenta (instant)
  • 110g margarine at room temperature
  • 110g castor sugar
  • 1 tsp baking powder
  • 1 egg
  • 2 egg yolks
  • 1 tsp vanilla essence
  • Fabbri Frutti Di Bosco Syrup
  • Icing Sugar to dust

Beat the sugar with the butter until creamy.  Add the eggs, the baking powder, the flour and polenta and mix using your hands until a smooth dough is formed.  You might need to add more flour and/or polenta.  Put in glad wrap and place in the fridge for not less than four hours, preferably overnight.

Prepare a baking tray with baking paper and take out the dough from the fridge and divide it into little balls, approximately 12 to 14 and place in the tray.  Make an indentation in the middle of each cookie with your finger or else, like I did with the pestle handle (pestle & mortar) for an exact indentation.  Place again in the fridge for about half an hour as the pastry once you work it, becomes quite sticky and tacky.  In the meantime preheat the oven to approximately 180 deg C.

Take them out of the fridge and put in the oven and bake for approximately 15 minutes till the cookies start browning slightly.  Should you see that some of the indentations you made have disappeared, just do the same thing again using your finger or the pestle.

Leave completely to cool.  Then dust with icing sugar and if using Jam, put in a teaspoonful of jam in the indentation.  If using syrup, then squeeze out some syrup into the indentation.

And who says polenta is not good? :)

Next time ... will try chocolate ones ... :p

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