Orange polenta cookies
- oil spray, to grease
- 75g reduced-fat spread suitable for baking
- 1 orange, zest
- 1/3 cup icing sugar
- 3 tablespoons polenta
- 1/2 cup flour
Total fat 6g
Saturated fat 1g
- Preheat oven to 180°C. Grease baking trays with oil spray.
- Beat spread, orange zest and sifted icing sugar until just combined. Stir in polenta and sifted flour.
- Place spoonfuls of mixture on baking trays. Press lightly with a fork to flatten into small rounds. Bake for 15 minutes until firm to touch. Store cookies in an airtight container for up to 3 days.
Make it gluten free: Ensure your icing sugar is gluten free, and use gluten-free baking mix instead of flour (note: recipe variation not tested).
Hanu de Jong
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