110g spelt flour
200g butter, cut into small pieces
Zest of half a lemon, finely grated
2 medium eggs
300g caster sugar
Preheat oven to 190°C, 370°F, Gas Mark 5. Grease baking tray with.
Combine the polenta with flour.
Add butter and lemon zest to the flour.
Mix together to form soft ‘breadcrumbs’.
Beat the eggs, egg yolks and sugar together.
Add to ‘breadcrumbs’ and mix to make sticky dough.
Put mixture into piping bag and squeeze out various shapes, or blob spoonfuls onto the baking tray if you don’t want to pipe these
Bake for 15 minutes until golden.
Remove from oven and leave to cool.
This recipe is adapted from an original by Antonnio Carluccio.
You can replace the lemon with orange if you like, which I often do