Passionfruit & Lemon Polenta Biscuits

Makes 25 biscuits

150g dairy free spread
2 teaspoons finely grated lemond rind
2/3 cup pure icing sugar, sifted
½ cups polenta
1¼ cups gluten free flour, sifted

Passionfruit icing:

½ cup pure icing sugar, sifted
2 teaspoons fresh passionfruit pulp
½ teaspoon water

Step 1

Preheat oven to 180C conventional/16C fan forced.  Whisk dairy free spread, lemon rind and icing sugar together until creamy.  Stir through polenta and flour and mix into soft dough.  Either roll mixture into 30cm log and slice into 1cm wide slices or roll generous teaspoons of mixture into small balls.  Place biscuits on to baking paper lined tray and flatten slightly (if rolled into balls).

Step 2

Bake for 15-18 minutes until firm.  Remove from oven and stand on tray for 5 mintues.  Remove from rack and cool.  Spread with icing and set aside until firm.

Step 3

For icing: mix passionfruit pulp and water into icing sugar to make a soft icing.

Gluten free, nut free, egg free, dairy free