Scented with lemon, these shortbreads have the most delightful crunchy texture from the addition of polenta.
TIP: If dough becomes slightly warm and difficult to handle, roll out and place in the fridge, still between baking paper, for 10-15 minutes to firm slightly. A palate knife or thin egg lifter makes is easy to lift shapes to oven trays.
Try threading ribbon around the shortbread shapes and hang off small branches in a vase, for a gorgeous edible table centre piece.
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