Polenta and Orange Biscuits

Shop Ingredients
Serves 4-6


1 cup polenta
100g butter, oil and/or coconut butter
2-3 Tbsp orange zest
1 tsp orange blossom water
1/4 cup sugar
1/2 cup almond meal (or plain flour)
Pinch of salt
2 large eggs


Gluten free polenta and orange biscuits make for a deliciously fragrant springtime afternoon tea.

  1. Preheat oven to 190 degrees Celsius.
  2. In a mixing bowl or in a food processor, combine all the ingredients, leaving the eggs until last.
  3. Refrigerate for about 10 mins to solidify a little.
  4. On a non-stick baking tray, using a tablespoon and your palms, make balls out of the dough.
  5. On the baking tray, flatten them out a little with a fork to make them into a biscuit shape and also to give them a nice imprint.
  6. Space the biscuits 2 cm apart and bake for 25 mins or until browned.

Hints and Tips

Serve warm with a glass of cold milk for dunking.


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