This recipe is from the February 2009 issue of Foods Matter.

SHORTBREAD

2oz dairy-free margarine
21/2oz pale muscovado sugar
2oz polenta or coarse corn meal or 2oz ground almonds (use cornmeal for nut-free)
4oz plain wheat flour or gluten/wheat-free plain flour
grated rind 1 lemon

Heat the oven to 170C/325F/Gas mark 3.

Beat the butter or spread with the sugar until soft and light. Add the polenta or almonds, the flour and the lemon rind and mix them lightly with your fingers. Press out into the bottom of a baking tray, approximately 2cm deep.

Bake for 25 minutes then remove and cut into biscuit shapes. Return to the oven for a further 5–10 minutes then cool before re-cutting and removing carefully with a spatula.

APPROX 12 BISCUITS – PER PORTION
96cals – 1g protein
4g total fat – 2g sat / 1g mono / 0.2g poly
15.5g carbohydrate of which 6g sugar
0.4g fibre – trace sodium / trace salt
16mg calcium

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