Polenta Cardamom Christmas Biscuits

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For me, Christmas conjures images of the beach, summer, scorching days and fresh food. While this may not always be a reality, it’s sort of inherent for December to kick in and for me to become obsessed with summery foods. That’s until I pop online and start seeing pictures of December in the Northern Hemisphere, snow, sparkling twinkling lights, the Christmas that you see on postcards and that Coca-Cola wants you to obsess over. These cookies are the perfect marriage of both emotions. Dusted in icing sugar, as if by snow flakes but with some sneaky orange zest and cardamom to give them a summery pop. These aren’t your average cookie.

To give full props I’ll admit now that this recipe comes from Annabel Langbein, but sharing is caring is it not?

To make about thirty cookies you’ll need:

  • 250g butter
  • 1 cup of icing sugar
  • 2 cups of high grade flour
  • 1/3 of a cup of custard powder
  • 1/3 of a cup of polenta
  • 1 tsp of ground cardamom
  • the finely grated rind of 1 orange

Cookies

As with any recipe you’re going to start off by creaming the butter and sugar before adding everything else in. Mix all the ingredients together and then press into a ball. You’re going to put this ball in the fridge to chill for half an hour so I find it’s easiest if you lay out a doubled sheet of tin foil or gladwrap and then use this to help form the ball. Then chill.

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After it’s been in the fridge for around half an hour turn on the oven to preheat to 150 degrees celsius, you can then roll the dough and use cookie cutters to cut out your cookies. This time I made Christmas trees, stars and hearts. Place on a greased (or in my lazy case, floured) tray and okay here’s the tricky bit – Annabel suggests 30 mins, but in my oven it only took about 12. My advice is to keep an eye on them. They need to be lightly golden but very quickly turn if you leave them. As the cookies cool they’ll set so I find it’s always safer to take them out earlier than later!

Once cooled, lightly dust with icing sugar and you’re finito. No messy and exhausting icing, just quick, delicious easiness. They’ll keep in an air tight container for weeks or you can throw them in the freezer to pull out later on!

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About madicattt

Curator of The Things That Are Good. Sharing the things that stand out in the worlds of theatre, food, beauty and style.
This entry was posted in It's the Most Wonderful Time of The Year, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

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