Mixed peel & polenta shortbread

Mixed peel & polenta shortbread

Elly Curshen's biscuit dough can be chilled or frozen, then sliced and baked to order for freshly baked biscuits on demand.

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  • Makes30
  • CourseCake
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Pluscooling and chilling

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  • 200g salted butter, cold and diced
  • ½ unwaxed lemon, zest and 1 tbsp juice
  • 100g caster sugar
  • 225g plain flour, plus a little for dusting
  • 75g polenta
  • 75g Waitrose Italian Cut Mixed Peel


  1. Put the butter, lemon zest, sugar, flour and polenta into a large bowl and rub together with your fingertips until a stiff dough starts to form. You can also do this by pulsing the ingredients in a food processor. The mix will start to resemble wet sand, then clump together into a dough. Add the lemon juice and mixed peel, then knead into a rough ball.

  2. Dust the work surface with a little flour and roll the dough out into 3 sausages, about 5cm in diameter. Wrap each in baking parchment or reusable beeswax wrap and chill in the fridge for at least 1 hour (or freeze, see tip).

  3. Preheat the oven to 170ºC, gas mark 3. Line a baking tray (or 2) with baking parchment or a reusable silicone baking mat. Unwrap a sausage of dough, then cut it into 0.5cm slices. Lay the slices on the prepared tray or trays, leaving about 3cm between each biscuit, as they spread during baking. Repeat with more dough, depending on how many you want to bake.

  4. Bake for 20-22 minutes, until just beginning to brown. Leave the shortbreads on the tray or trays to cool for 5 minutes, then, using a palette knife, carefully move to a wire rack to cool completely. As with all biscuits, these will crisp up once cooled. They keep well in an airtight tin for 1-2 days but are best made and served on the same day.

Cook’s tip

The raw dough keeps well in the fridge for a week and up to 3 months in the freezer. Make sure it is well wrapped and airtight, wherever you keep it. If you’ve frozen it, leave at room temperature until semi-frozen and it can be sliced through with a sharp knife. Continue as in the method, giving the biscuits 2 minutes longer in the oven.


Typical values per item when made using specific products in recipe


438kJ/ 105kcals



Saturated Fat












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