Makes 25
INGREDIENTS
- 150g dairy-free spread
- 2 tsp lemon rind, finely grated
- 2/3 cup pure icing sugar, sifted
- ½ cup polenta
- 1 ¼ cups gluten-free plain flour, sifted
- ½ cup pure icing sugar, sifted
- 2 tsp fresh passionfruit pulp
- ½ tsp water
METHOD
- Preheat oven to 180°C /160°C fan-forced. Whisk dairy free spread, lemon rind and icing sugar together until creamy. Stir through polenta and flour and mix into a soft dough. Roll mixture into small balls. Place biscuits on to baking paper lined tray and flatten slightly.
- Bake for 15-18 minutes until firm. Remove from oven and stand on tray for 5 minutes. Remove to rack and cool. Spread with or dollop over icing and set aside until firm.
- For icing: Mix passionfruit pulp and water into icing sugar to make a soft icing.
