Sweet polenta bites gluten free
Something sweet, simple and rustic? Polenta bites!
These are great for when you fancy something sweet to pop into your mouth without feeling too guilty.
They are super easy to make and their rustic, crumbly and crunchy texture will make you crave for more and what's great is that they are gluten free too!
Great with tea or coffee and they last well stored in a tin.
- Prep Time : 15 minutes
- Cook Time : 15 minutes
Ingredients
- yellow corn meal - 100 g - 2/3 cup
- rice flour - 100 g - 2/3 cup
- butter - 110 g - 1/2 cup
- baking powder (choose gluten free if you are a celiac) - 2 tsp
- eggs - 2
- sugar - 100 g - slightly less than 1/2 cup
- lemon zest - of 1 lemon
Instructions
In a bowl mix the eggs with the sugar, the lemon zest, the rice flour, the baking powder and the corn meal then add the diced butter.
Working quickly with your hands form a smooth ball. Add a little extra cornmeal flour if you find the pastry too sticky. Wrap it in cling film and let it rest in the fridge for 30 minutes. Then make little balls the size of a walnut.
Line them up on a well greased baking tray and bake them for 15 minutes at 180C or 350F.
What a treat accompanied with a good espresso!
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This is just a perfect recipe! I will try them immediately.
As I suffer from high cholesterol, I will replace the butter 110g with extra vergine olive oil 90 g. Kind regards! Carla
Absolutely. It is a good idea to swap butter for olive oil and I have found that it works very well with cornmeal.
We have only just started getting in to polenta, but I haven’t tried a sweet version of it yet. I need to try this!
Polenta is my superfood 🙂
Simple and awesome! I really love the natural golden colour and crunchiness from the polenta.
I find that polenta can make beautiful tasty cakes and cookies. I love its crunchy bite.
The lemon in these is just what you need at this time of year.
Non ho mai provato a fare dei docetti di polenta, hanno un bell’aspetto questi pasticcini,devono essere buonissimi, bravissima! Un bacione!
These sound great Alida. When baked they look a little like amaretti biscuits! I hope they taste as good! x
bella idea usare la polenta così, devono essere deliziosi !
What a lovely idea Alida. Polenta is just so versatile not only in its savoury form but also in sweet recipes. Hey, what’s my macchinetta doing in your photo? 🙂
Ciao Dolce ALida! La tua ricetta è stupenda…mi piacciono tutte! Ma questa è davvero il TOP!
Un abbraccio!
unospicchiodimelone!
Just made these. Substituted oil for butter in the correct ratio. The resulting mixture was more like a batter than something that could be rolled into balls.
I’ve cooked them in patty tins as they would have spread out for sure. The result probably tastes fine but look nothing like yours. Also the mixture made 24.
Hi Linley,
I am sorry the recipe didn’t work for you. Oil will require more flour compared to butter so you might need to use less oil next time. The consistency needs to be quite dry to be able to roll them.
How many biscuits does this recipe make?
About 25 biscuits
Just made these and they taste great. Thank you for sharing! But mine baked up much flatter than the picture. Should the butter be room temp? How do you blend it in last? I creamed mine with the sugar. Not sure if this is why they flattened. Thanks!
Hi Lisa, I usually take the butter out for fridge for 45 minutes so it is easier to work the pastry later. I think you have done it right by creaming it with the sugar and the butter should make no difference on how much your cookies will rise. Sometimes is the type of polenta flour used. Having said these cookies don’t usually rise very much because the polenta flour is quite heavy or at least heavier than ordinary wheat flour.