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  • Recipe Room  »  Polenta and Orange Biscuits


    • 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

    Polenta and Orange Biscuits

    Polenta and Orange Biscuits thumbnail

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


    Preheat oven to 190 degrees Celsius.

    In a mixing bowl or in a food processor, combine all the ingredients, leaving the eggs until last.

    Refrigerate for about 10 mins to solidify a little.

    On a non-stick baking tray, using a tablespoon and your palms, make balls out of the dough.

    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.

    Space the biscuits 2 cm apart and bake for 25 mins or until browned.

    Submitted by
    CERES Fair Food

    Tips and Tricks

    • Store any leftover polenta in an airtight container in your fridge. Polenta will harden when cooled and can be used in squares or triangles when set. Grill or pan-fry slices or lightly deep fry to make polenta chips. It also freezes well – set and portion out polenta before freezing for easy defrosting.

    • While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.

    • Almonds will last 9 months in the pantry in a tightly closed container, but are better stored in the fridge where they will last at least a year past their use by date.

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