Gialletti (Clementine & Polenta Cookies)
ingredients
- 1 lemon, zested & juiced
- 1 clementine, zested & juiced
- 2 free range eggs
- 75g raw polenta
- 225g flour
- 150g caster sugar
- 20g baking powder
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal).
method
1. Preheat oven to 170°C.
2. Sieve the flour, baking powder, polenta and 200g sugar into a large mixing bowl. Add the clementine and lemon zest to the dry mix and incorporate.
3. Separate 1 egg, discarding the white. Add the other egg and the yolk to the dry mix and incorporate. Add enough juice from the lemons and clementines to form a soft dough. Set aside for about 10 minutes.
4. Portion out approx. 60g balls onto a tray lined with a silicone matt or baking parchment, and sprinkle with the remaining sugar.
5. Place tray into the oven for approx. 8 minutes or until just beginning to colour. Remove and allow the cookies to cool.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.